NUTRITION

SERVINGS

INGREDIENTS

4 ounces Lean Ground Chicken

1 cup Whole Wheat Noodles (cooked)

1.5 cups chopped Bok Choy

1 tablespoon Peanut Butter

1 medium Carrot, julienned

1/2 medium Red Bell Pepper, julienned

2 cloves Garlic, minced

1 teaspoon Ginger, grated

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sriracha Sauce

1 teaspoon Rice Vinegar

PREPARATION

• 1

  Cook whole wheat noodles according to package instructions until al dente, then drain and set aside.

• 2

  In a large skillet, heat a light spray of cooking oil over medium heat. Add lean ground chicken and cook until browned, breaking it up as it cooks.

• 3

  Stir in minced garlic and grated ginger; sauté for about 1 minute until fragrant.

• 4

  Add julienned carrot and red bell pepper to the skillet and cook for 2-3 minutes until slightly tender but still crisp.

• 5

  Mix in chopped bok choy and allow it to wilt slightly, about 1-2 minutes.

• 6

  In a small bowl, whisk together peanut butter, low-sodium soy sauce, sriracha sauce, and rice vinegar to create a spicy peanut sauce.

• 7

  Add the cooked noodles to the skillet with the chicken and vegetables. Pour the peanut sauce over and toss well to evenly coat all ingredients.

• 8

  Cook for an additional 1-2 minutes until everything is heated through and the flavors meld. Adjust seasoning if necessary.

• 9

  Serve immediately and enjoy your balanced, flavor-packed meal.