NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

3 sheets Rice paper

0.5 tsp Avocado oil

1 cup Bok choy

0.25 cup Carrots

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Prepare the rice paper by dipping each sheet in warm water for 5 seconds until pliable, then stack and slice them into half-inch wide noodle strips.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the ground chicken, sea salt, and black pepper to the skillet, breaking the meat apart with a spatula until it is browned and fully cooked.

• 4

  Stir in the minced garlic, grated ginger, shredded carrots, and chopped bok choy, sautéing for about 3 minutes until the vegetables are tender-crisp.

• 5

  Add the sliced rice paper noodles, coconut aminos, and toasted sesame oil to the pan.

• 6

  Gently toss the mixture for 1 to 2 minutes using tongs to ensure the noodles are coated in the sauce and heated through without breaking.

• 7

  Garnish the dish with thinly sliced green onions and serve immediately while warm.