NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 large Egg

1 serving Whole Wheat Ramen Noodles (200g cooked)

1/2 cup Broccoli Florets

1/2 medium Carrot

1/4 piece Red Bell Pepper

1 cup Low Sodium Chicken Broth

1 tablespoon Sriracha Sauce

1 teaspoon Sesame Oil

1 clove Garlic

1 teaspoon Fresh Ginger

PREPARATION

• 1

  Slice the chicken breast into thin strips and finely dice the garlic and ginger.

• 2

  In a medium saucepan, heat the sesame oil over medium heat. Sauté the garlic and ginger until fragrant, about 1 minute.

• 3

  Add the chicken strips to the pan and cook until they are lightly browned and cooked through, approximately 4-5 minutes.

• 4

  Stir in the Sriracha sauce ensuring the chicken is evenly coated.

• 5

  Pour in the low sodium chicken broth and bring to a simmer. Add the broccoli, carrot, and red bell pepper. Let it simmer for an additional 3 minutes.

• 6

  In a separate pot, cook the whole wheat ramen noodles according to package instructions until tender. Drain and set aside.

• 7

  While the veggies and chicken are simmering, poach the egg in a small pot of simmering water for about 3 minutes, or until the desired doneness is reached.

• 8

  To assemble, divide the cooked noodles into bowls, then ladle the spicy chicken and vegetable broth over the noodles.

• 9

  Carefully place the poached egg on top, and garnish with extra Sriracha if desired before serving.