Ginger Chicken Rice Noodles

• 6 oz chicken breast, sliced
• 2 oz rice noodles
• 1 cup cooked carrot (from about 1.5 cups raw, ribboned)
• 1.5 cups cooked snap peas (from about 2 cups raw, trimmed)
• 1 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 1 tbsp coconut aminos
• 2 scallions, sliced

• 12 oz chicken breast, sliced
• 4 oz rice noodles
• 2 cup cooked carrot (from about 1.5 cups raw, ribboned)
• 3 cups cooked snap peas (from about 2 cups raw, trimmed)
• 2 tbsp olive oil
• 2 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 4 scallions, sliced

• 18 oz chicken breast, sliced
• 6 oz rice noodles
• 3 cup cooked carrot (from about 1.5 cups raw, ribboned)
• 4 1/2 cups cooked snap peas (from about 2 cups raw, trimmed)
• 3 tbsp olive oil
• 3 tbsp fresh ginger, grated
• 3 tbsp coconut aminos
• 6 scallions, sliced

• 24 oz chicken breast, sliced
• 8 oz rice noodles
• 4 cup cooked carrot (from about 1.5 cups raw, ribboned)
• 6 cups cooked snap peas (from about 2 cups raw, trimmed)
• 4 tbsp olive oil
• 4 tbsp fresh ginger, grated
• 4 tbsp coconut aminos
• 8 scallions, sliced

1. Soak the rice noodles in hot water, 5 to 7 minutes, until soft and bendable, then drain.

   Start timer
2. Heat the olive oil in a pan over medium high, about 1 minute, until it shimmers.

   Start timer
3. Add the chicken and cook, stirring, 5 to 6 minutes, until no pink remains and it reaches 165°F in the center.

   165°FStart timer
4. Add the ginger, carrot, and snap peas and toss, 3 to 4 minutes, until the carrot softens and the snap peas are bright and just tender.

   Start timer
5. Fold in the drained noodles, coconut aminos, and scallions, warm through 1 minute until steaming, and serve.

   Start timer

• Calories726
• Protein62g
• Carbs74g
• Fat20g
• Fiber10g
• Sodium303mg

• Inflammation
• Steady Energy
• Eating Well

🤖 That link pays me sometimes. I'm a robot, not a saint. No spam, unsubscribe anytime. Talk to your doctor.