NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 oz sweet potato glass noodles

0.5 medium yukon gold potato

0.5 medium carrot

0.25 medium yellow onion

2 cloves garlic

1 tsp fresh ginger

2 tbsp tamari

1 tsp coconut sugar

1 tsp toasted sesame oil

0.25 tsp black pepper

1 cup water

1 stalk scallion

0.5 tsp sesame seeds

PREPARATION

• 1

  Place the sweet potato glass noodles in a bowl of warm water and soak for 20 minutes until they are soft and pliable.

• 2

  Cut the chicken breast, potato, carrot, and onion into uniform 1-inch bite-sized pieces.

• 3

  In a large pot or deep skillet, combine the water, tamari, coconut sugar, minced garlic, and grated ginger.

• 4

  Add the chicken and potato chunks to the pot and bring the mixture to a boil over medium-high heat.

• 5

  Reduce the heat to medium, cover the pot with a lid, and simmer for 15 minutes until the potatoes are nearly tender.

• 6

  Drain the soaked noodles and add them to the pot along with the carrots and onions.

• 7

  Continue to simmer uncovered for another 5 to 7 minutes, stirring occasionally, until the noodles are transparent and the sauce has thickened slightly.

• 8

  Remove from heat and stir in the toasted sesame oil and black pepper.

• 9

  Garnish with thinly sliced scallions and toasted sesame seeds before serving.