Ingredients
2 packs instant ramen noodles (seasoning discarded)
1 lb chicken breast, thinly sliced
2 cups broccoli florets
1 red bell pepper, sliced
1/2 cup shredded carrots
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup soy sauce
1 tbsp honey
1 tbsp toasted sesame oil
2 tbsp vegetable oil
2 green onions, sliced
Instructions
Step 1: Boil the ramen noodles for 2 minutes or until just tender. Drain, rinse with cold water, and set aside.
Step 2: In a small bowl, whisk together the soy sauce, honey, ginger, and sesame oil to create the sauce.
Step 3: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken slices and cook until browned and cooked through.
Step 4: Add the broccoli, bell pepper, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 5: Add the garlic and cook for another 30 seconds until fragrant.
Step 6: Add the cooked noodles and the sauce to the skillet. Toss everything together for 1-2 minutes until the chicken ramen stir fry is well-coated and heated through.
Step 7: Garnish with sliced green onions and serve immediately.
Notes
Ensure you don't overcook the noodles in the boiling water, as they will finish cooking in the skillet.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Main Dishes & Savory Recipes
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg