NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Rice Noodles

1 cup Low Sodium Chicken Broth

1 medium Carrot

1 Celery Stalk

1/4 Red Bell Pepper

1 cup Spinach

1 teaspoon Sriracha Sauce

1/4 teaspoon Sesame Oil

1 Garlic Clove

1 teaspoon Fresh Ginger

PREPARATION

• 1

  Slice the chicken breast into thin strips or bite-sized pieces and season lightly with salt if desired.

• 2

  Chop the carrot, celery, and red bell pepper into uniform pieces. Mince the garlic and grate the fresh ginger.

• 3

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

• 4

  Add the chicken pieces and cook until lightly browned on all sides.

• 5

  Stir in the chopped vegetables and sauté for another 2-3 minutes until slightly softened.

• 6

  Pour in the chicken broth and bring the mixture to a simmer. Add the rice noodles and let them soften in the broth, about 3-4 minutes.

• 7

  Mix in the spinach and sriracha sauce, stirring until the spinach wilts and the flavors meld, about 1 minute.

• 8

  Taste and adjust seasonings as needed, then ladle into bowls and serve hot.