NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

3.5 oz Udon noodles

0.75 tbsp Creamy peanut butter

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sriracha

PREPARATION

• 1

  Bring a pot of water to a boil and cook the udon noodles according to package instructions, then drain and set aside.

• 2

  In a small bowl, whisk together the creamy peanut butter, tamari, lime juice, grated fresh ginger, and sriracha until smooth.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Add the cooked udon noodles and the peanut sauce to the skillet.

• 8

  Toss everything together for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 9

  Serve immediately, garnished with an extra squeeze of lime if desired.