NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 oz rice noodles

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

2 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the dry rice noodles in a heat-proof bowl and cover with boiling water, letting them soak for 5-8 minutes until tender but firm, then drain.

• 2

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 3

  Heat a large non-stick skillet or wok over medium-high heat and add 2 tablespoons of water instead of oil.

• 4

  Add the chicken strips to the skillet and cook for 3-4 minutes until they are no longer pink, adding a splash more water if the pan becomes too dry.

• 5

  Toss in the broccoli florets and sliced red bell pepper, stir-frying for another 3 minutes until the vegetables are bright and slightly softened.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the aromatics are fragrant.

• 7

  Pour the tamari over the mixture and add the drained rice noodles to the pan.

• 8

  Toss everything together for 1-2 minutes until the noodles are well-coated and the dish is heated through.