serves 6 3/4 C = 4 pts

8oz boneless, skinless chicken breast, cut into small pieces
2 cups cooked brown rice, regular or instant, kept hot
2 tsp sesame oil
4 large egg whites
1/2 cup scallions, chopped, green and white parts
2 medium garlic cloves, minced
1/2 cup carrots, diced
1/2 cup frozen green peas, thawed
1/4 cup low-sodium soy sauce

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.
Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Add sesame oil into pan and place back over medium-high heat.
Add scallions and garlic; sauté 2 minutes.
Add chicken and carrots and peas; saute until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, and soy sauce; cook until heated through, stirring once or twice, about 1 minute