Garlic-Ginger Chicken Noodle Bowls

MEL'S EASY KITCHEN

Sweet potato glass noodles catch the garlic and ginger from the pan. Sliced chicken, bok choy and shredded carrots make it a one-bowl lunch.

Prep Time 8

Cook Time 12

Total Time 20

Servings: noodle bowl

Meal: Lunch

By: Melanie

Equipment

Large skillet
Food thermometer
Mixing bowl
Knife and cutting board
Measuring cups and spoons

Ingredients

6 oz boneless, skinless chicken breast raw (170 g)
56 g sweet potato glass noodles dry (about 2 oz), gluten-free and made only from sweet potato starch
2 cups bok choy chopped (140 g)
1/2 cup shredded carrots 60 g
1 tbsp olive oil divided
2 tsp fresh ginger finely grated
1/4 tsp garlic powder single-ingredient
2 tbsp water for the skillet, plus extra for boiling the noodles
plain salt to taste

Instructions

Bring water to a boil. Cook noodles until tender and springy, about 6 minutes or as the package directs. Drain, rinse and snip long strands in half.
Rinse and chop the bok choy, separating stems and leaves. Cut chicken into ¼-inch strips.
Heat half the oil in a large skillet over medium-high heat. Spread the chicken in a single layer. Brown for 3-4 minutes, turning once.
Add the carrots, stems, ginger, garlic powder, salt and measured water. Cover for 3 minutes. Add the leaves and cook until wilted and chicken reaches 165°F.
Toss in the noodles and remaining oil until hot and coated. Serve in a bowl.

Nutrition per serving

Calories: 568kcal | Carbohydrates: 59g | Protein: 41g | Fat: 18g | Fiber: 4g

Notes

Gluten-free, dairy-free and grain-free. Made with Core AIP elimination ingredients. Histamine tolerance varies. Choose fresh or promptly frozen chicken. Seven-serving batch: For seven bowls, divide the oil and skillet water among two or three batches of chicken and vegetables. Divide the finished noodles and chicken evenly. Freeze extra portions promptly. Reheat to 165°F with a splash of water.