Ingredients
The following ingredients have 4 Servings
- 1 lb or 2 medium pieces boneless skinless chicken breasts (cut into 1-inch cubes)
- 1/8 teaspoon sea salt (1/4 teaspoon black pepper, or to taste)
- 3 teaspoons sesame oil (divided)
- 2 packets dried ramen noodles
- 3 Tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1/2 teaspoon grated or minced fresh ginger
- 2 cups broccoli florets
- 1/2 cup grated carrots
- 1/2 bell pepper (cut into thin strips)
- 1/2 cup shelled edamame beans (thawed if using frozen)
- 1/2 cup low sodium soy sauce (or gluten free tamari)
- 3 Tablespoons coconut sugar or brown sugar (packed (for lower carb option, use sweetener of choice))
- 2 Tablespoons rice vinegar
- 2 Tablespoons cornstarch (or arrowroot starch)
- 1/2 - 2/3 cups water (plus more as needed to thin out sauce)
- 1/2 teaspoon red chili flakes or Sriracha sauce (optional, to taste)
- toasted sesame seeds (for garnish)
- thinly sliced green onions (for garnish)
Instruction
- In a large wok or skillet, prepare the noodles according to package directions. Drain and set aside. Meanwhile, season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
- After the noodles are finished, drain pan and wipe down with a clean damp towel. Heat over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
- Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into the pan along with the cooked chicken and prepared ramen noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
- Serve hot topped with sesame seeds and green onions, if desired.
