NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.5 tsp avocado oil

1 cup baby bok choy

2 cloves garlic

1 tsp fresh ginger

1 oz dry udon noodles

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tsp rice vinegar

0.25 tsp red pepper flakes

0.5 tsp sesame seeds

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the udon noodles according to package directions, then drain and set aside.

• 2

  Dice the chicken thighs into bite-sized pieces and season with the red pepper flakes.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes until golden brown and fully cooked through.

• 5

  Mince the garlic and grate the ginger, then add them to the skillet along with the chopped baby bok choy.

• 6

  Sauté for 2-3 minutes until the garlic is aromatic and the bok choy is tender-crisp.

• 7

  In a small bowl, whisk together the tamari, toasted sesame oil, and rice vinegar.

• 8

  Add the cooked udon noodles to the skillet and pour the sauce over the top, tossing well to coat all ingredients.

• 9

  Cook for an additional minute until the sauce is heated through and slightly thickened.

• 10

  Transfer to a bowl and garnish with sesame seeds before serving.