INGREDIENTS
2
Chicken breasts
1 tbsp
Garlic, jarred
5 oz
Spinach
2
small cans Water chestnuts
3 tbsp
Gluten-free soy sauce
8 oz
Pasta, gluten-free
1 tsp
Salt
1/3 cup
Sugar
1/3 cup
Oil
2 tbsp
Rice vinegar
1/2 tsp
Sesame seed oil
1/2 cup
Sunflower seeds, salted