NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tsp toasted sesame oil

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 cup scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 3

  Remove the chicken from the pot, let it rest for a few minutes, then slice it into thin strips.

• 4

  In the same pot, add the minced garlic and grated fresh ginger, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken broth, tamari, and sriracha, bringing the mixture to a gentle boil.

• 6

  Add the brown rice ramen noodles to the boiling broth and cook according to the package instructions, usually about 3-4 minutes.

• 7

  During the final minute of cooking the noodles, stir in the chopped baby bok choy until it is just wilted and bright green.

• 8

  Pour the soup and noodles into a large bowl, top with the sliced chicken strips and fresh scallions, and serve immediately.