NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice noodles

1 tbsp peanut butter

1 tbsp tamari

1 tsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.5 cup bean sprouts

0.25 cup carrots

2 stalks green onions

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the peanut butter, tamari, rice vinegar, honey, lime juice, and red pepper flakes until the sauce is smooth.

• 3

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

• 4

  Add the diced chicken breast and sea salt to the skillet, sautéing until the chicken is golden brown and cooked through.

• 5

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until highly fragrant.

• 6

  Add the shredded carrots and bean sprouts to the pan, tossing for 1-2 minutes until the vegetables are slightly softened but still crisp.

• 7

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

• 8

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