NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz soba noodles

1 cup bok choy

1 tbsp coconut aminos

1 tsp honey

1 tsp rice vinegar

1 tsp sesame oil

1 clove garlic

0.5 tsp fresh ginger

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of water and cook the soba noodles for 4 to 5 minutes until tender, then drain and rinse under cold water to prevent sticking.

• 2

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in a non-stick pan over medium-high heat until golden and cooked through.

• 4

  Add the chopped bok choy to the pan with the chicken and sauté for 2 minutes until the leaves are wilted and the stems are tender-crisp.

• 5

  Pour the prepared teriyaki glaze into the pan and simmer for 1 minute, tossing the chicken and vegetables until the sauce thickens and coats everything evenly.

• 6

  In a separate bowl, toss the cooked soba noodles with the sesame oil to infuse them with flavor.

• 7

  Divide the noodles into a bowl, top with the glazed chicken and bok choy, and garnish with sliced green onions and toasted sesame seeds.