Chicken & Veggie Stir-Fry

Quick chicken and a colorful blend of frozen vegetables stir-fried with a savory ginger-soy sauce, served over pre-cooked ramen noodles for an easy weeknight meal.

• Prep: 7 min
• Cook: 15 min
• Total: 22 min
• Servings: 1
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $5.10/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• stir-fry
• healthy
• savory
• sweet
• budget-friendly

Ingredients

• 4 ounce chicken breast (boneless, skinless, thinly sliced)
• 1 teaspoon olive oil
• 1 cup frozen stir-fry vegetable blend
• 0.5 fresh ginger (grated)
• 1 clove garlic (minced)
• 1 tablespoon low sodium soy sauce
• 0.5 tablespoon honey
• 0.25 cup chicken broth
• 1 package pre-cooked ramen noodles (seasoning packet discarded)

Instructions

1. In a small bowl, whisk together low sodium soy sauce, honey, and chicken broth. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add thinly sliced chicken breast and cook for 3-4 minutes until lightly browned and mostly cooked through. Remove chicken from the skillet and set aside.
3. Add frozen stir-fry vegetable blend, grated fresh ginger, and minced garlic to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
4. Return the chicken to the skillet. Add the pre-cooked ramen noodles and pour in the prepared sauce. Toss everything together and cook for 2-3 minutes, until the noodles are heated through and the sauce thickens slightly.
5. Serve immediately.

Notes

Feel free to add a sprinkle of sesame seeds or chopped green onions for extra flavor and garnish.

Nutrition (per serving)

• Calories: 485
• Protein: 36.3 g
• Carbohydrates: 53.9 g
• Fat: 13.5 g
• Fiber: 6.8 g
• Sodium: 980 mg
• Saturated Fat: 2.6 g
• Sugar: 14.5 g
• Cholesterol: 78 mg