Ingredients

The following ingredients have 6 Servings
  • 3-4 Tbsp olive oil (divided)
  • 1 lb. chicken breasts (pounded to 1-inch thickness and cut into thin, 2-inch slices*)
  • 2 cloves garlic (crushed)
  • 3 carrots (cut into thin slices)
  • 1 red bell pepper (cut into 1-inch slices)
  • 1 small sweet onion (cut into 1-inch slices)
  • 2 eggs (whisked**)
  • 1 ½ cup broccoli (cut into florets)
  • 2 15-oz. cans coconut milk (full-fat or light^)
  • 1 Tbsp. Sriracha or chili paste***
  • ⅓ cup soy sauce (Tamari, or liquid aminos)
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. curry powder (mild)
  • 2 tsp. turmeric (ground)
  • ½ tsp. coriander (ground)
  • ¼ tsp. ginger (ground)
  • ¾ tsp. salt
  • 2 Tbsp. coconut sugar (or white sugar)
  • 8 oz. rice noodles (cooked according to package directions**)
  • Basil
  • Green Onions
  • Limes
  • See this recipe in Healthy Meal Plan #3

Instruction

  • In a large skillet or wok place 1-2 tablespoons olive oil and chicken. Cook over medium heat for 5-6 minutes, or until chicken is almost cooked through. Remove chicken from skillet and place on a paper towel lined plate until ready to use.
  • In the same skillet or wok place 1-2 tablespoons olive oil. Add garlic and saute for 1 minute over medium-low heat.
  • Add carrots and saute for 1 minute. Add bell peppers and saute for 1 minute. Add onions and saute vegetables for 2-3 minutes.
  • Push vegetables to the side of the skillet or wok. Add whisked eggs and scramble for 1 minute. Toss vegetables and eggs together.
  • In a small bowl combine curry, turmeric, coriander, ginger, salt and sugar. Toss to combine.
  • Add seasoning mix, 1 ½ cans of coconut milk, soy sauce, and vinegar to the skillet. Stir to combine.
  • Add broccoli to skillet and cover with a lid. Let vegetables simmer for 5 minutes over medium-low heat.
  • Stir in cooked noodles and stir until combined. Add additional coconut milk if needed.
  • Serve with basil, green onions, and limes. Enjoy!  See this recipe in Healthy Meal Plan #3.