Stir-Fried Chicken with Sesame Noodles and Broccoli

Name: Stir-Fried Chicken with Sesame Noodles and Broccoli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon cornstarch; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon vegetable oil; 1 broccoli (large head, cut into small florets); 2 carrots (peeled and thinly sliced); 1 red bell pepper (thinly sliced); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 4 package ramen noodles ((seasoning packets discarded)); 0.5 cup soy sauce (low sodium); 2 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 0.5 teaspoon red pepper flakes; 2 scallions (thinly sliced, for garnish)

Tender chicken and crisp broccoli stir-fried in a savory sesame-ginger sauce, served over quick-cooking ramen noodles for a complete and flavorful meal.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 8
Cuisine: Chinese
Difficulty: Medium
Cost: $2.20/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon cornstarch
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon vegetable oil
1 broccoli (large head, cut into small florets)
2 carrots (peeled and thinly sliced)
1 red bell pepper (thinly sliced)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
4 package ramen noodles ((seasoning packets discarded))
0.5 cup soy sauce (low sodium)
2 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
0.5 teaspoon red pepper flakes
2 scallions (thinly sliced, for garnish)

Instructions

In a medium bowl, toss the 1 1/2 pounds chicken breast pieces with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Prepare the sauce: In a small bowl, whisk together low sodium soy sauce, honey, rice vinegar, and sesame oil. Stir in 1/2 teaspoon red pepper flakes, if using.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add broccoli florets, sliced carrots, and sliced red bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Add minced garlic and grated fresh ginger to the vegetables and stir-fry for 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and toss to coat, cooking for 1-2 minutes until the sauce slightly thickens.
Meanwhile, cook the ramen noodles according to package directions, omitting the seasoning packets. Drain well.
Add the cooked ramen noodles to the skillet with the chicken and vegetables. Toss everything together to combine.
Serve immediately, garnished with thinly sliced scallions if desired.

Notes

For extra spice, increase the red pepper flakes or add a dash of sriracha to the sauce.

Nutrition (per serving)

Calories: 397
Protein: 27 g
Carbohydrates: 42 g
Fat: 13.3 g
Fiber: 3.7 g
Sodium: 1462 mg
Saturated Fat: 4 g
Sugar: 7.3 g
Cholesterol: 60 mg