Ingredients

The following ingredients have 4 Servings
  • 8 oz ramen noodles
  • 1/2 cup tamari (or soy sauce)
  • zest, 1 large orange
  • juice, 1/2 orange
  • 2 tbsp honey
  • 1/2 cup cashews
  • 2 tbsp sesame oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups shiitake mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 inch knob fresh ginger, minced or grated
  • 4 cups kale, destemmed and chopped
  • 2 tbsp sesame seeds
  • optional toppings: cilantro, chili flakes, green onions

Instruction

  • Make noodles according to package instructions. Set aside.
  • In a medium bowl combine tamari, orange zest, juice + honey. Set aside.
  • Heat up a large pan or wok over medium heat and add cashews. Toast until lightly browned (3-5 minutes). Remove from pan and set aside.
  • Add sesame oil to pan followed by chicken pieces. Cook chicken, flipping occasionally until fully cooked through (roughly 5-8 minutes). Remove chicken and set aside.
  • Add shiitake mushrooms to same pan. Cook for another 3-5 minutes or until mushrooms are sweating. If mushrooms are sticking add another drizzle of sesame oil.
  • Add in garlic and ginger and cook for 1 more minute.
  • Stir in kale until wilted.
  • Add chicken, noodles and orange-tamari sauce to veggies and stir to coat noodles completely and most of liquid is absorbed.
  • Stir in cashews + sesame seeds.
  • Serve immediately or store in an airtight container in the fridge for up to 3 days.