Capsaicin, the compound that gives spicy peppers their zing, curbs your appetite and cravings. How? Capsaicin is a compound that stimulates your body’s pain receptors and increases blood circulation and your metabolism. 

Phase: 1 | Serves: 2
Prep time: 30 minutes | Total time: 30 minutes

 INGREDIENTS

• 4 ounces uncooked brown rice vermicelli
• 8 ounces boneless, skinless chicken breast, thinly sliced
• 2 bell peppers, thinly sliced
• 2 shallots, thinly sliced
• 1 cup bean sprouts
• 1 teaspoon curry powder
• 2 tablespoons chicken broth (or more, if needed)
• 1 cup sliced shiitake mushrooms
• 1 cup snow peas or sugar snap peas
• Chopped green onions, to serve

For the sauce:

• 1 cup chicken broth
• 1/4 cup tamari
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• 1 teaspoon arrowroot
• 1/2 teaspoon sambal oelek (Asian red chili paste), or to taste

DIRECTIONS

1. Cook the brown rice vermicelli according to package directions and drain. Slice the chicken and vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
2. Heat a large nonstick skillet over medium-high heat. Add the chicken and stir-fry until beginning to brown, about 5 minutes. Remove the chicken to a plate.
3. Add the peppers, shallots, bean sprouts, curry powder, and 2 tablespoons broth to the skillet (add more if needed to prevent sticking); stir-fry for 3 to 5 minutes. Add the mushrooms and peas; stir-fry for 2 minutes. The vegetables should be bright and tender-crisp.
4. Stir the sauce into the skillet, along with the chicken (and any accumulated juices) and vermicelli. Simmer just until the sauce thickens. Sprinkle with chopped green onions and serve.