NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat spaghetti

2 cups broccoli florets

1 cup red bell pepper

1 cup snap peas

1 tsp toasted sesame oil

4 tbsp tamari

1 tbsp fresh ginger

4 cloves garlic

0.5 tsp red pepper flakes

0.25 cup green onions

1 tbsp rice vinegar

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized strips and chop the broccoli, bell pepper, and snap peas.

• 3

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

• 4

  Add the chicken strips to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.

• 5

  Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until fragrant.

• 6

  Add the broccoli, red bell pepper, and snap peas to the pan, stir-frying for 3-4 minutes until they are vibrant and crisp-tender.

• 7

  Drain the spaghetti and add it to the skillet along with the tamari and rice vinegar.

• 8

  Toss everything together for 2 minutes over heat to ensure the noodles are well-coated and the flavors are combined.

• 9

  Garnish with sliced green onions before serving.