NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz wide rice noodles

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup yellow onion

2 cloves garlic

1 tbsp tamari

1 tsp fish sauce

1 tsp coconut sugar

1 tsp chili paste

0.5 cup Thai basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Soak the wide rice noodles in a bowl of very hot water for 20 to 30 minutes until they are pliable but still firm to the touch.

• 2

  In a small mixing bowl, whisk together the tamari, fish sauce, coconut sugar, and chili paste to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large wok or heavy-bottomed skillet over high heat until shimmering.

• 4

  Season the sliced chicken breast with sea salt and black pepper, then add it to the pan, searing until golden and fully cooked through.

• 5

  Add the sliced onion, bell pepper, and broccoli florets to the pan, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic and cook for 30 seconds until highly aromatic, being careful not to burn it.

• 7

  Drain the noodles and add them to the pan along with the prepared sauce, tossing vigorously over high heat until the noodles absorb the liquid and soften.

• 8

  Remove the pan from the heat and fold in the fresh Thai basil leaves until just wilted, then serve immediately.