Ingredients:

  • 1 lb chicken breast, sliced into thin strips
  • 1 tbsp low-sodium soy sauce (for marinade)
  • 1 tsp cornstarch
  • 0.5 tsp ground white pepper
  • 3 tbsp low-sodium soy sauce (for sauce)
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 6 oz instant ramen noodles, seasoning packets discarded
  • 2 cups broccoli florets
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 2 green onions, sliced
  • 1 tbsp neutral oil

Instructions:

  1. In a medium bowl, toss the sliced chicken breast with 1 tbsp soy sauce, cornstarch, and white pepper. Let it marinate for 5-10 minutes to velvet the meat.
  2. Bring a pot of water to a boil. Cook the ramen noodles for 2 minutes (one minute less than package directions). Drain and rinse with cold water to stop cooking.
  3. In a small bowl, whisk together the 3 tbsp low-sodium soy sauce, dark soy sauce, honey, rice vinegar, grated ginger, minced garlic, and toasted sesame oil.
  4. Heat 1 tbsp neutral oil in a large wok or skillet over high heat. Add the chicken in a single layer and sear until golden and cooked through (about 3-4 minutes). Remove chicken and set aside.
  5. In the same wok, add the broccoli, carrots, and bell peppers. Stir fry for 3-4 minutes until crisp-tender.
  6. Return the chicken to the wok along with the noodles and the sauce. Toss everything over high heat for 1-2 minutes until the sauce thickens and coats the noodles in a glossy mahogany glaze. Garnish with green onions and serve.