Ingredients: |
Ingredients: 1 lb chicken breast cut into thin 1/2-inch strips
2 carrots peeled and cut into strips, about 2C
1 bell pepper red, chopped
2 cups mushrooms
3 cups bok choy chopped
4 tsp garlic minced
2 dried chili pods Thai chilies are best! or you can substitute with 1 tsp crushed red peppers
2 cups whole wheat pasta dry, egg noodles
1/2 cup low sodium soy sauce I prefer coconut aminos, but you can also use low sodium tamari.
1 tbsp honey
2 cups water
1/2 cup scallions diced
1/2 cup basil fresh, chopped
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Directions: |
Directions:Instant Pot:
Slice your chicken into thin strips (about ˝ an inch).
Lightly spray the inside of the pot with oil.
Peel your carrots and cut into thin strips. Chop bell peppers, mushrooms and bok choy. Try to cut all of your vegetables about the same size so they cook evenly.
When the oil is hot sauté the garlic, Thai chili pods, mushrooms, and chicken for 2-3 minutes. Stir well to keep the chicken isn’t sticking together.
Mix in the noodles, soy sauce, honey, and water.
Add the carrots, bell peppers, and bok choy on top of the chicken, but do not stir.
Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes.
When time is up quick release the pressure.
Garnish with optional toppings: fresh ginger, chili paste, and additional scallions.
Serve warm.
Stove top:
Lightly spray a large skillet.
Sauté the garlic, red chili pods, mushrooms, and chicken for about 2 minutes over high heat.
Add the carrots, bell pepper, and bok choy to the skillet. Sauté until the bok choy is wilted.
Mix in the noodles, soy sauce, honey, and water. Bring the liquid to a boil then, cover and reduce heat to medium/low.
Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
Remove the lid and mix in the basil and scallions.
Serve warm. |
Personal
Notes: |
Personal
Notes: This recipe will only work with chicken that is defrosted and sliced into thin slices. If the chicken is cut into thick pieces, it will not have enough time to cook completely.
The nutrition information is calculated using coconut aminos
21 Day Fix: Per serving, 2G, 1R, 1Y, 3/4 tsp
Nutrition
Calories: 284kcal | Carbohydrates: 30g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 696mg | Potassium: 1024mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8756IU | Vitamin C: 70mg | Calcium: 106mg | Iron: 3mg
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