NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup chicken broth

1 tbsp sriracha sauce

1 tsp toasted sesame oil

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tbsp green onions

0.25 tsp sea salt

PREPARATION

• 1

  Heat the toasted sesame oil in a medium pot over medium heat.

• 2

  Add the sliced shiitake mushrooms, grated ginger, and minced garlic, sautéing for 3 minutes until fragrant.

• 3

  Pour in the chicken broth, tamari, and sriracha sauce, then bring the liquid to a gentle simmer.

• 4

  Add the whole chicken breast to the broth and poach for 12-15 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken, let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.

• 6

  While the chicken rests, add the brown rice ramen noodles and chopped baby bok choy to the simmering broth.

• 7

  Cook the noodles for 4-5 minutes or until tender, then stir the shredded chicken back into the pot.

• 8

  Season with sea salt, ladle into a large bowl, and garnish with sliced green onions.