NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz buckwheat soba noodles

0.5 tbsp creamy peanut butter

1 tbsp tamari

1 tsp chili garlic sauce

0.25 tsp toasted sesame oil

0.5 cup red bell pepper

0.25 cup shredded carrots

1 tbsp green onions

1 tsp fresh ginger

1 clove garlic

1 tbsp water

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the buckwheat soba noodles until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the creamy peanut butter, tamari, chili garlic sauce, grated ginger, and water until smooth.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and add the chicken breast seasoned with sea salt and black pepper.

• 4

  Sauté the chicken until golden and cooked through, about 5-6 minutes, then add the minced garlic and sliced bell peppers.

• 5

  Stir-fry the vegetables for 2 minutes until tender-crisp, then add the cooked noodles and shredded carrots to the skillet.

• 6

  Pour the peanut sauce over the mixture, add the toasted sesame oil, and toss everything together until well-coated and heated through.

• 7

  Serve immediately topped with sliced green onions for a fresh finish.