1Bring a pot of water to a boil. Cook the noodles according to the package directions
2During the last minute of cooking, add the snap peas, asparagus, and carrots. Return the water to a boil and cook for 1 minute longer; drain and rinse under cold water.
3Transfer to a bowl and add the green onions; set aside.
4Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat medium-high heat.
5Combine the chicken, 2 teaspoons of the palm fruit oil, the garlic, ginger, and 1/8 teaspoon of the salt in a bowl.
6Add the chicken to the pan and cook until a thermometer inserted into the thickest part of the chicken registers 165˚F, 4 to 5 minutes per side.
7Transfer to a cutting board and let rest for 2 minutes. Cut the chicken crosswise into thin strips.
8Add the remaining 1 teaspoon palm fruit oil, 1/8 teaspoon salt, lime juice, cilantro, and tamari to the mixture and toss well.
9Divide the noodles between two plates and top each with half of the chicken. Enjoy!
This recipe is part of the Light and Easy Japanese menu, with Shirataki Noodle, Chicken, and Snap Pea Salad; Green Salad with Sesame-Ginger Vinaigrette; Ahi Tuna over Asian Slaw; and Stir-Fried Kale with Ginger. Check out the Light and Easy Japanese Menu and Guide for links to all the recipes, plus more handy tips and tricks for a healthy, delicious Asian meal.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.