Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons coconut aminos
  • 2 tablespoons + 2 teaspoons honey or maple syrup
  • 1 1/2 tablespoon rice vinegar
  • 2 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon chili garlic paste or sub sriracha (to taste (I used 1/2 tsp and then added more at the end to my bowl))
  • 2 cloves garlic (pressed or minced)
  • 2 teaspoon grated or minced ginger
  • 1 teaspoon arrowroot powder or cornstarch
  • 2 brown rice ramen noodle cakes
  • Hot tap water
  • 1 lb chicken tenderloins (cut into bite sized pieces)
  • 3 teaspoons olive oil or coconut oil (divided)
  • 1 1/2 cups fresh broccoli florets (cut into small pieces)
  • 2 cups sliced bell peppers (I used 2 green peppers)
  • 1/2 cup sliced yellow onions
  • 1-2 tablespoons water
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • Salt

Instruction

  • Place the two ramen noodle cakes in a bowl and cover with very hot tap water - not boiling, just very hot.  Set aside.
  • Whisk together ingredients for the sauce and mix well.
  • In a large skillet, add 1 1/2 tsp of oil, then add your stir fry veggies cooking over medium low heat until tender.  If necessary, add 1-2 T of water to help the veggies soften.  Remove veggies from pan.
  • Add the remaining oil to the pan and sauté chicken until cooked through.  Season with salt, then add in garlic and ginger, cooking for a minute or until fragrant.  Add veggies back to pan.
  • Drain noodles and gently pull them apart. Add noodles to the pan with the chicken and veggies.  Top with sauce and cook everything together for 1-2 minutes or until hot and the sauce begins to thicken.
  • Divide the skillet into 4 equal servings.
  • Top with additional chili paste if desired!