Ingredients

• 2lb chicken thighs, grilled and sliced

• 1 cup shredded carrots

• 1/4 cup green onion, diced (white and light green parts only, save darker green for garnish)

• 16 oz rice noodles

• 1 cup bean sprouts

• 1 red bell pepper, thinly sliced

• 1 cup red cabbage, thinly sliced or already prepared

SAUCE:

• 1/4 cup coconut sugar

• 1/4 cup water or broth

• 1/4 cup rice vinegar

• 1/4 cup coconut aminos (soy sauce alternative)

• 2 Tbsp fish sauce (or sub more coconut aminos)

• 2 Tbsp creamy peanut butter

• 1 Tbsp garlic, minced

• 1 Tbsp sesame oil

• 1 Tbsp chili garlic paste

Preparation

1. Grill, bake, or saute the chicken thighs or protein source of choice. Cut and set aside.

2. In a pot, boil up the rice noodles according to package directions. Drain, rinse, and set aside.

3. Gather all of the vegetables (carrots, green onion, bean sprouts, bell pepper, cabbage) and toss into a low-medium heated cast iron, or skillet. Saute for 5-7 minutes, tossing around with tongs every few minutes to evenly cook.

4. In a bowl, mix together all the sauce ingredients. Once the vegetables are almost done cooking to your liking (I personally like my veggies still somewhat crisp so I don’t over cook them), drizzle the sauce into the skillet. toss around to evenly distribute. Let simmer for a few minutes, then toss in the chicken to mix all the flavors together.

5. Serve and garnish with green onion, cilantro, or crushed peanuts!

Tips

• Coconut aminos are a soy sauce alternative if you’re staying away from soy.

• The fish sauce can be swapped with more coconut aminos or soy sauce.

• Vegetables can always be switched to your preferences.

OUR MISSION

AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.

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