Instructions

• 1 Cook rice noodles according to the directions on the packet. Set aside.
• 2 Grill 2-3 chicken breasts in a pan. Cut into small pieces, then set aside both the chicken and the pan for later use.
• 3 Chop green onion and place in a small bowl. In a separate bowl, deseed and slice a red bell pepper into small pieces. Then shred carrots and chop broccolini.
• 4 In a small bowl, mix together coconut aminos, honey, sesame oil, potato starch, and garlic powder. Set aside.
• 5 In the same pan that was used to grill the chicken, add EVOO and heat over medium heat.
• 6 Add the green onion and cook until fragrant, no more than about 30 seconds.
• 7 Mix in the vegetables and bone broth. Cook for about 5 minutes.
• 8 Stir in the teriyaki sauce. Cook, stirring occasionally, until the vegetables are tender, for about 3 minutes.
• 9 Add rice noodles to the pan and stir.
• 10 Add chicken to the pan and stir. Serve immediately.
• *Note: Stir Fry is a versatile dish, so feel free to add any additional vegetables you'd like (bok choy, green beans, mushrooms, water chestnuts, etc.)