NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

8 oz Konjac noodles

0.5 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Sriracha

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse konjac noodles thoroughly in a fine-mesh sieve under cold water for 2 minutes, then boil for 2 minutes and drain.

• 2

  Pat the noodles dry with a clean kitchen towel to remove excess moisture and set aside.

• 3

  In a small bowl, whisk together peanut butter, tamari, rice vinegar, sriracha, and minced ginger until smooth.

• 4

  Season the diced chicken breast with sea salt and black pepper.

• 5

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

• 6

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

• 7

  Add the broccoli, sliced bell pepper, and minced garlic to the skillet, stir-frying for 3-4 minutes until vegetables are tender-crisp.

• 8

  Add the prepared konjac noodles and the peanut sauce to the skillet.

• 9

  Toss everything together for 1-2 minutes until the noodles are heated through and the sauce is thick and velvety.