NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice noodles

1 tbsp creamy peanut butter

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tbsp lime juice

1 clove garlic

0.5 tsp fresh ginger

1 cup bean sprouts

0.5 cup shredded carrots

2 tbsp green onions

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the peanut butter, coconut aminos, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth.

• 3

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

• 4

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden brown and cooked through.

• 5

  Add the shredded carrots and bean sprouts to the skillet, tossing frequently for 2 minutes to slightly soften while maintaining their crunch.

• 6

  Lower the heat to medium and add the drained noodles and the prepared peanut sauce to the skillet.

• 7

  Toss everything together for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 8

  Remove from heat and garnish with thinly sliced green onions before serving.