4 servings plain brown rice, cooked according to package directions
2 Tbsp low-sodium soy sauce
2 Tbsp gluten-free hoisin sauce
Heat a large skillet over medium-high heat add the oil and chicken and cook over medium-high heat for about 5 minutes, stirring to cook both sides. Remove chicken when it is cooked through and set aside.
Add the peas and carrots and cook for about 2 minutes while stirring, until vegetables soften.
Add the garlic and cook for 1 minute while stirring.
Push vegetables to one side of the skillet and add the eggs to the other side and cook to scramble, stirring as necessary.
Add the chicken, rice and green onion and drizzle with soy sauce and hoisin. Cook for about 2 minutes or until everything is hot.