NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Udon noodles

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Carrots

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

1 tsp Sesame seeds

PREPARATION

• 1

  Prepare the udon noodles according to package directions, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, sesame oil, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 4

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

• 5

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-6 minutes.

• 6

  Add the matchstick carrots and chopped baby bok choy to the skillet, sautéing for 2-3 minutes until the greens are wilted.

• 7

  Incorporate the cooked udon noodles and the prepared sauce into the skillet.

• 8

  Toss all ingredients together for 1-2 minutes until the noodles are well-coated and the dish is heated through.

• 9

  Garnish with sesame seeds and serve immediately while hot.