Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp packed brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, thinly sliced across the grain
  • 2 tbsp neutral oil, divided
  • 3 green onions, whites and greens separated and thinly sliced
  • 2 packs (3 oz each) instant ramen noodles, flavor packets discarded
  • 2 cups broccoli florets, bite-sized
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced

Instructions:

  1. Boil the ramen noodles for 2 minutes until al dente; set aside. Do not rinse.
  2. In a small mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, and minced garlic until the sugar dissolves.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add chicken slices in a single layer and sear for 3 minutes until the edges are golden and the meat is opaque, then remove chicken from the pan.
  4. Add the remaining 1 tablespoon of oil to the same pan. Stir-fry the broccoli, carrots, bell peppers, and the whites of the green onions for 4 minutes until crisp-tender.
  5. Return the chicken and noodles to the pan. Pour the sauce over the mixture and toss vigorously with tongs for 2 minutes until the sauce emulsifies and coats everything evenly. Garnish with green onion tops.