NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

2 oz Shrimp

1.5 oz Rice Noodles (dry)

1/2 medium Red Bell Pepper

1 small Carrot

1 cup Bean Sprouts

1/2 cup Snap Peas

1 tbsp Peanut Butter

1 tsp Lime Juice

1 tsp Soy Sauce

1 tsp minced Ginger

1 clove minced Garlic

PREPARATION

• 1

  Soak the rice noodles in warm water for about 15 minutes until softened, then drain and set aside.

• 2

  Slice the chicken breast into thin strips and peel the shrimp if necessary.

• 3

  Prepare the vegetables by julienning the red bell pepper, slicing the carrot, and washing the bean sprouts and snap peas.

• 4

  In a bowl, whisk together the peanut butter, lime juice, soy sauce, minced ginger, and garlic to form a tangy peanut sauce.

• 5

  Heat a non-stick skillet or wok over medium-high heat and lightly spray with cooking oil if desired.

• 6

  Add the chicken strips to the pan and stir-fry for 3-4 minutes until lightly browned and nearly cooked through.

• 7

  Incorporate the shrimp and continue stir-frying until the shrimp turn pink, about 2-3 minutes.

• 8

  Add the prepared vegetables and let them crisp up while stirring for an additional 2 minutes.

• 9

  Toss in the softened rice noodles and drizzle the tangy peanut sauce over the mixture, stirring to combine evenly.

• 10

  Cook for another 1-2 minutes until all ingredients are well heated and coated with the sauce.

• 11

  Serve immediately, enjoying the vibrant flavors and textures of the dish.