NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry soba noodles

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp gochujang

1 tbsp tamari

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil water in a small pot and cook the soba noodles for 4 to 5 minutes until al dente, then drain and set aside.

• 2

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden and fully cooked through.

• 4

  Remove the chicken from the skillet and add the broccoli florets, sliced red bell pepper, and sugar snap peas.

• 5

  Sauté the vegetables for 3 to 4 minutes until they are crisp-tender and bright in color.

• 6

  Add the minced fresh ginger and garlic to the skillet, stirring for 60 seconds until the aroma is released.

• 7

  In a small bowl, whisk together the gochujang and tamari, then pour it into the skillet along with the cooked chicken and soba noodles.

• 8

  Toss all ingredients together for 2 minutes until the sauce thickens and coats everything perfectly, then finish with a drizzle of toasted sesame oil.