You are going to be amazed at how authentic this taste.

Ingredients:

4oz lean chicken breast, chopped into very small pieces
1/2 tsp virgin coconut oil
1 large clove garlic (crushed)
1/2 tsp fresh ginger (crushed)
1 cup organic, low sodium chicken broth
1/2 cup water
1/2 tsp Coconut Aminos
1 squirt of siriacha sauces
1/2 package of Konjac Shirataki noodles (rinsed)
1/2 cup baby kale (chopped)
1/4 lime

Instructions: Crush 1 large garlic clove and 1 tsp of fresh ginger. Place 1/2 tsp coconut oil in a small saucepan, add garlic and ginger and saute until lightly browned. Pour in 1 cup organic low sodium chicken broth and 1/2 cup water. Stir in 1/2 tsp Coconut Aminios and a a little squirt of siracha. Bring to a rolling boil. Saute chicken breast briefly in nonstick pan, then add to broth and turn heat down to simmer, cooking chicken until no longer pink. Rinse the Konjac Shirataki noodles in cold water in a colander for one minute (very important to get the smishy smell off!) and allow to drain in sink. Chop the kale, mushroom and chives very small. Place 1/2 of the drained noodles in a bowl and pour the broth and chicken over them. Add the coopped veggies and squeeze in the lime juice. Do not stir. Cover for 5-10 minutes then enjoy!

Nutrition: 210 cal. Fat 4.9g. Saturated Fat 2.4g. Cholesterol 76mg. Carbs 15.3g. Fiber 9.5g. Sugars 0.4g. Protein 32.9g. Vitamin A 55% - Vitamin C 46% - Calcium 5% - Iron 11%

By Michelle Powell