NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 oz Dry Ramen Noodles

1 cup Bok Choy

1 small Carrot

1/2 medium Red Bell Pepper (halved)

1/2 cup Bean Sprouts

1 tbsp Sriracha Sauce

1 tsp Honey

1 tsp Soy Sauce

1 tsp Sesame Oil

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces. In a small bowl, whisk together the sriracha sauce, honey, soy sauce, and sesame oil to create the glaze.

• 2

  Marinate the chicken pieces in half of the glaze for about 10 minutes while preparing the vegetables.

• 3

  Thinly slice the carrot, red bell pepper, and chop the bok choy. Rinse the bean sprouts thoroughly and set aside.

• 4

  Bring a pot of water to a boil and cook the dry ramen noodles according to the package instructions until al dente. Drain and set aside.

• 5

  Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook until crispy and thoroughly cooked, about 5-7 minutes, stirring occasionally.

• 6

  Once the chicken is nearly done, add the remaining glaze to the pan and toss to coat.

• 7

  In a serving bowl, combine the cooked noodles with the fresh vegetables. Top with the crispy sriracha chicken.

• 8

  Drizzle any remaining pan sauce over the dish and serve immediately while warm.