NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked egg noodles

1 large egg

0.5 tbsp tahini

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes for a soft-boiled yolk. Immediately transfer to an ice bath, then peel and slice in half.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest before slicing into strips.

• 5

  In the same skillet, add the minced garlic, grated ginger, and chopped baby bok choy. Sauté for 2-3 minutes until the greens are wilted and tender.

• 6

  In a small bowl, whisk together the tahini, tamari, and 1 tablespoon of warm water until a smooth, creamy sauce forms.

• 7

  Add the cooked egg noodles and sliced chicken back into the skillet with the vegetables.

• 8

  Pour the sesame-ginger sauce over the noodle mixture and toss well to coat everything evenly.

• 9

  Transfer the mixture to a bowl and top with the halved soft-boiled egg before serving.