NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.5 cup red bell pepper

1 oz soba noodles

1 tsp toasted sesame oil

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  Boil a pot of water and cook the soba noodles for 4-5 minutes until tender, then drain and rinse with cold water to prevent sticking.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, grated ginger, and minced garlic until the glaze is smooth and combined.

• 3

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

• 4

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

• 5

  Toss in the broccoli florets and sliced red bell pepper, stir-frying for 3-4 minutes until the vegetables are bright and tender-crisp.

• 6

  Pour the spicy gochujang sauce over the chicken and vegetables, stirring constantly to coat every piece in the glaze.

• 7

  Add the cooked soba noodles and red pepper flakes to the pan, tossing for 1 minute to ensure everything is heated through.

• 8

  Serve immediately topped with toasted sesame seeds and sliced green onions for a fresh and punchy finish.