Ginger Garlic Chicken with Vermicelli Noodles and Veggies

This delightful dish combines tender chicken breast marinated in ginger and garlic, sautéed with vibrant carrots and broccoli, and served over a bed of vermicelli noodles. The addition of Bragg's amino acids adds a savory depth, making it a flavorful and balanced meal that's both nutritious and satisfying. Perfect for a quick weeknight dinner!

Ingredients:

• 2 chicken breasts, sliced
• 2 carrots, julienned
• 1 cup broccoli florets
• 200g vermicelli noodles
• 1 large tomato, diced
• 1 cup lettuce, shredded
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons Bragg's amino acids
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions:

1. In a bowl, combine sliced chicken breast with minced ginger, garlic, and Bragg's amino acids. Let it marinate for at least 15 minutes.
2. Cook the vermicelli noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
4. Add the julienned carrots and broccoli florets to the skillet, sautéing for an additional 5 minutes until the vegetables are tender yet crisp.
5. Stir in the cooked vermicelli noodles and diced tomato, mixing everything together until heated through. Season with salt and pepper to taste.
6. Serve the chicken and noodle mixture on a plate, topped with shredded lettuce and a sprinkle of sesame seeds if desired.