Name: Savory chicken and rice noodle bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced 1/4 inch thick; 1 oz thin rice noodles; 1 1/2 cups low-sodium chicken broth; 1/2 cup water; 1 1/2 tbsp fresh ginger, peeled and sliced into matchsticks; 2 cloves garlic, minced; 4 oz baby bok choy, halved lengthwise; 3/4 medium carrot, shredded; 1 1/2 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1 green onions, sliced; 1/2 tsp salt; 1 tsp rice vinegar

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the chicken broth, water, ginger, and soy sauce. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
While the broth simmers, heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken with half the salt. Cook chicken in a single layer for 2 minutes, flip, and cook for 2 minutes more until golden and no longer pink. Remove chicken from the pan at once. Done when opaque in the center, 165°F.
Add the remaining oil to the same skillet. Sauté the bok choy and carrot for 3 minutes. Add the garlic and cook for 30 seconds more until fragrant. Add a spoonful of the simmering broth and cover for 1 minute if the stems are still firm.
Add the rice noodles to the simmering broth. Cook for 4 to 5 minutes until tender, then turn off the heat.
Stir the rice vinegar and the remaining salt into the broth. Pour the noodles and broth into a large bowl. Top with the seared chicken, vegetables, and green onions.

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Ingredients

Instructions

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