NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Noodles (cooked)

1 tbsp Peanut Butter

1 medium Carrot, julienned

1/2 medium Bell Pepper, sliced

1 clove Garlic, minced

1 tsp Ginger, grated

1 tbsp Soy Sauce

1 tbsp Lime Juice

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat noodles according to package instructions. Drain and set aside.

• 2

  While the noodles cook, slice the chicken breast into thin strips to ensure quick and even cooking.

• 3

  In a non-stick skillet, heat a small amount of oil over medium-high heat. Add the chicken strips and sauté until cooked through and lightly browned, about 5-6 minutes. Remove the chicken from the pan and set aside.

• 4

  In the same skillet, add minced garlic and grated ginger. Sauté briefly until fragrant, about 30 seconds.

• 5

  Add the julienned carrot and sliced bell pepper to the skillet and stir-fry for about 3-4 minutes until they start to soften but still retain crunch.

• 6

  In a small bowl, mix together the peanut butter, soy sauce, and lime juice. If needed, add a splash of warm water to achieve a creamy, pourable consistency.

• 7

  Return the chicken to the skillet and add the cooked noodles. Pour the peanut sauce over the mixture and toss everything together until well coated and heated through.

• 8

  Adjust seasoning if needed, and serve warm. Enjoy your delicious balance of creamy, tangy sauce with crunchy vegetables and tender chicken!