Asian-Inspired Chicken and Vegetable Noodle Bowl

Slice 12 oz of chicken breast into thin strips and place in a bowl.

In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 tsp honey, 1 tsp sesame oil, 1 minced garlic clove, and 1/2 tbsp grated ginger to make the marinade.

Pour half of the marinade over the chicken, toss to coat, and let marinate for 10 minutes while preparing other ingredients.

Bring a pot of water to boil and cook 6 oz of rice noodles according to package directions (usually 3-4 minutes). Drain and rinse with cold water.

Slice 1 red bell pepper into thin strips, julienne 2 medium carrots, and chop 3 green onions (reserve some for garnish).

Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.

In the same pan, add 2 cups broccoli florets, sliced bell pepper, and carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

Add the remaining marinade plus 1 tbsp soy sauce, 1 minced garlic clove, 1/2 tbsp grated ginger, and 1 tsp sesame oil to the vegetables. Stir to combine.

Return the chicken to the pan, add the cooked noodles, and toss everything together for 1-2 minutes until well combined and heated through.

Divide between two bowls, garnish with sliced green onions, 1 tbsp sesame seeds, and sriracha sauce if desired.