20-MINUTE CHICKEN RAMEN STIR-FRY

This is a basic recipe for a 20 minute stir-fry with chicken, broccoli, and ramen noodles. It's also totally adaptable. Don't eat chicken? Cubed tofu works great! Have other vegetables you prefer or need to use - swap them out for broccoli.

INGREDIENTS

Sauce:

• ¼ cup Low-Sodium Soy Sauce
• 1 Tbsp Cornstarch
• ¼ cup Low-Sodium Chicken Stock
• 1 Tbsp Rice Vinegar
• 2 Tbsp Brown Sugar
• 3 cloves Garlic, chopped

Stir-Fry:

• 6 oz Ramen Noodles (Instant Ramen works best, but discard any flavor packets)
• 2 Tbsp Cooking Oil, divided
• 1 lb Boneless, Skinless Chicken Breast, chopped
• 8 oz Broccoli Florets, fresh or frozen
• 2 Green Onions, chopped (opt)
• 1 Tbsp White Sesame Seeds (opt)

INSTRUCTIONS

1. In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
2. Put ramen in a large bowl and pour very hot tap water over it (I let the water run for a minute to get steaming hot). Set it aside to let the noodles soften.
3. While noodles soak, toss chicken with some salt and pepper.
4. Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
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