Phase 3 | Serves 1
Prep time: 30 minutes | Cook time: 20 minutes
Source: Hayley Pomroy
INGREDIENTS:
- 4 ounces boneless, skinless chicken breast
- 1 teaspoon sesame oil
- 1 pack Metabolism Noodles, rinsed and drained
- 1 teaspoon toasted sesame oil
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 egg white, lightly beaten
- 1 tablespoons raw cashews, roughly chopped
- ½ cup fresh chopped cilantro
INGREDIENTS FOR THE SAUCE:
- 1 tablespoon raw almond butter
- 1 tablespoon coconut milk
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon Braggs liquid aminos
- 1 teaspoon coconut aminos
- 1 tablespoon lime juice
- 3-5 drops stevia (to taste)
DIRECTIONS
To prepare the chicken, season with sea salt, pepper and garlic powder. Heat up a non-stick pan. Add one teaspoon sesame oil. Sear the chicken 2-3 minutes per side. Reduce temperature to medium heat and continue cooking for 15 minutes or until cooked all the way through (time will vary depending on the thickness). Add water, one tablespoon at a time if necessary, to prevent the chicken from burning. Set aside.
To prepare the sauce, whisk together almond butter, coconut milk, sesame oil, ginger, Braggs and coconut aminos until well combined. Add lime juice and stevia, and continue whisking until smooth and set aside.
In a large skillet, heat one teaspoon sesame oil. Add the drained noodles and sauté over medium heat for about 2 minutes, stirring frequently. Add shredded carrots and continue cooking for another 3 minutes. Add bean sprouts, toss well and add beaten egg, stirring constantly. Cook for another minute or until the egg is done.
Add the sauce and toss until all the noodles are well coated. Cook for 1 to 2 minutes, remove from heat and transfer to a plate.
Heat up a small non-stick skillet. Add chopped cashews and cook over medium heat, stirring constantly, until they start to brown lightly (this will happen quickly).
Add diced chicken, cilantro and cashews to the noodles.
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