Chicken stir Fry Noodles

Gluten Free | Nut Free | Dairy-Free

For the Sauce: - coconut aminos - rice vinegar - toasted sesame oil - brown sugar - garlic cloves - fresh ginger For the Stir Fry: - vegetables (carrots, mushrooms, snow peas, red bell pepper) - green onions - chicken breast - uncooked whole wheat spaghetti noodles

INGREDIENTS

Place a large pot of water over heat and bring to boil. Add pinch of salt and uncooked noodles. Cook according to package, drain, set aside.

STEP 1:

Prepare the sauce by whisking together the coconut aminos, rice vinegar, 1 teaspoon sesame oil, brown sugar, garlic, and ginger. Set aside.

STEP 2:

Place large skillet over medium-high heat. Add oil and cook chicken for 3-4 minutes or until cooked through. Remove from pan.

STEP 3:

In the same skillet add the remaining oil. Add the carrots, mushrooms, snow peas, bell pepper, and the white parts of the onions. Stir fry for 3-4 minutes or until just tender.

STEP 4:

Add the cooked chicken and noodles to the pan along with the sauce. Toss to coat. Cook 2-3 minutes or until heated through, tossing occasionally.

STEP 5:

Deliciously easy and ready in just 30 minutes, these stir fry noodles with chicken are veggie-packed spin on a favorite takeout dish.

HEALTHY DINNER

Prepare the recipe as written. Transfer the stir fried noodles to meal prep containers with lids. Allow the stir fry noodles to cool for 30 minutes before transferring to fridge.

HOW TO MEAL PREP

A delicious and easy HOMEMADE dinner recipe!

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