Ingredients
Scale
- 4 packages Ramen noodles (discard seasoning packet)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (any color)
- 1 cup snap peas
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Red pepper flakes, for garnish
- 1 tablespoon vegetable oil
Instructions
- In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
- Cook the ramen noodles according to the package directions. Drain the noodles and set them aside.
- In a small bowl, whisk together the remaining soy sauce, honey, grated ginger, minced garlic, and sesame oil. Set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and stir-fry the chicken until it’s cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Add the vegetables to the skillet and stir-fry until they’re tender-crisp, about 5-7 minutes.
- Add the cooked chicken and ramen noodles to the skillet with the vegetables. Pour the sauce over everything and toss to combine.
- Cook for another minute or two, until the sauce has thickened slightly and everything is heated through.
- Garnish with sesame seeds, chopped green onions, and red pepper flakes (if desired). Serve immediately.
Notes
Use the freshest vegetables and cut them into uniform pieces. Pat the chicken dry for a better sear and slightly crisp edges. Don’t overcook the noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg