NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 oz soba noodles

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp honey

1 tsp rice vinegar

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Boil water and cook soba noodles according to package instructions, then drain and set aside.

• 2

  Cut the chicken breast into 1-inch cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small jar, whisk together the coconut aminos, honey, and rice vinegar to create the stir-fry sauce.

• 4

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 5-6 minutes until golden brown and crispy on all sides.

• 6

  Stir in the sliced red bell pepper, snap peas, minced ginger, and minced garlic, sautéing for 3 minutes until the vegetables are tender-crisp.

• 7

  Pour the sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and becomes glossy.

• 8

  Add the cooked soba noodles to the pan, tossing gently to combine and warm through before serving.