NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz dry rice noodles

0.5 tbsp creamy peanut butter

0.5 tsp honey

1 tbsp tamari soy sauce

0.25 cup shelled edamame

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.25 cup shredded carrots

0.5 tsp toasted sesame oil

1 tbsp water

0.5 tsp grated fresh ginger

1 clove minced garlic

PREPARATION

• 1

  Prepare the rice noodles according to the package instructions, drain, and set aside.

• 2

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

• 3

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

• 4

  Add the diced chicken breast to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the broccoli florets, sliced red bell pepper, shredded carrots, and edamame to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Reduce the heat to low and add the cooked rice noodles and the prepared peanut sauce to the skillet.

• 7

  Toss all ingredients together thoroughly until the noodles and vegetables are well-coated and the dish is heated through before serving.