Ingredients
The following ingredients have 5 Servings
- 2 packages ramen noodles ((seasoning discarded))
- 2 tablespoons olive oil
- 1 pound chicken (cut into thin bite sized pieces)
- 1 medium red bell pepper (diced (see note in the post about making this recipe easier))
- 1 head of broccoli (cut into floretts)
- 1/4 cup water
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce
- 1 tablespoon hoison sauce
- 3 cloves garlic
- 1 tablespoon ginger ((or 1 to 2 inches freshly grated))
- 1 teaspoon chili paste
- 1 1/2 tablespoons corn starch
Instruction
- Bring water to a boil to cook the ramen noodles. Cook according to package instructions (without using the seasoning packet), drain and set aside.
- While the water is coming to a boil for the noodles, heat the olive oil in a large 12 inch skillet. Add the sliced chicken and cook until it is no longer visibly pink, about 3 to 4 minutes. You don't need to make sure it is cooked through.
- Add the diced peppers and broccoli to the skillet. Stir to combine. Cover and cook until both are tender and the chicken is cooked through, another 5 to 7 minutes, stirring once or twice.
- While the chicken and vegetables are cooking, mix together the ingredients for the sauce. When the vegetables are tender, pour the sauce over them and allow to thicken, about 1 to 2 minutes.
- Toss in the drained noodles and serve.