INGREDIENTS:

• 1 tbsp  Avocado Oil.
• 2 medium or 1 large boneless Chicken Breast(s).
• 1/2 Cup Organic Vegetable or Chicken Broth 
• 1 small onion- Peeled, and diced.
• 2 Large Garlic Cloves, minced.
• 3 tablespoons Soy Sauce – divided.
• 2 cups fresh Bean Sprouts, washed and drained. (Optional)
• 3 Free Range Eggs- lighltly beaten.
• 4-5 Scallions – cut into 1/4″ pieces. 
• 1 teaspoon freshly ground Ginger Root.
• Ground Pepper – to taste.
• 3 Cups Cooked (1 cup + 2 cups water, uncooked) Short Grain White Rice.

DIRECTIONS:

• Cut Chicken into approximately 1/2″ square cubes.
• In a 3 1/2 quart or larger sauté  pan, heat Avocado Oil over medium/high heat.
• Add Diced Onions, and Garlic – sauté for 3 minutes or until onions become clear and transparent.
• Add Chicken, 2 tbsp Soy Sauce, Ginger Root, and 1/4 cup Broth; cover and simmer for about 1/2 hour. Do not allow it to cook dry. 
• Add Eggs, and Black Pepper, then stir until Chicken is well coated and Eggs are fully cooked. 
• Add remaining 1/4 cup Broth, and the remaining 1 tbsp Soy Sauce, Cooked Rice, and Bean Sprouts.
• Add Scallions, Cover and continue cooking over Low Heat until liquid has almost completely cooked down. 
• Remove covered pan from heat, and allow to rest for 10 minutes, then serve.

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