NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz brown rice noodles

1 tsp avocado oil

1 cup bok choy

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

2 tbsp green onions

PREPARATION

• 1

  Place the dry brown rice noodles in a large bowl and cover with very hot water; let soak for 8-10 minutes until tender but firm, then drain.

• 2

  While noodles soak, dice the chicken breast into bite-sized pieces and season with sea salt.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

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

• 6

  Add the chopped bok choy to the pan and stir-fry for 2 minutes until the leaves are wilted and stems are slightly tender.

• 7

  Add the drained noodles to the skillet along with the coconut aminos and toasted sesame oil.

• 8

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

• 9

  Garnish with sliced green onions and serve immediately.