NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice noodles

1 tbsp creamy peanut butter

1 tbsp coconut aminos

1 tsp avocado oil

0.5 cup bean sprouts

0.5 cup shredded carrots

1 tbsp lime juice

1 clove garlic

0.5 tsp fresh ginger

1 tbsp scallions

0.25 tsp red pepper flakes

PREPARATION

• 1

  Cook the brown rice noodles according to package instructions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the creamy peanut butter, coconut aminos, lime juice, minced garlic, and grated fresh ginger until smooth.

• 3

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

• 4

  Add the chicken breast strips and cook until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Toss in the shredded carrots and bean sprouts, sautéing for 2 minutes until just tender.

• 6

  Add the cooked noodles and the peanut sauce to the skillet, tossing everything together until well-coated and heated through.

• 7

  Garnish with sliced scallions and red pepper flakes before serving warm.