Description

A lightened-up chicken ramen stir-fry with fresh vegetables, lean protein and a savory-sweet sauce for a quick, nourishing weeknight meal.

Ingredients

Scale

2 boneless skinless chicken breasts, thinly sliced

8 oz Roman (ramen) noodles

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 medium carrot, julienned

2 green onions, sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp low-sodium soy sauce

1 tbsp sesame oil

1 tbsp olive oil

1 tsp honey or maple syrup

½ tsp red pepper flakes (optional)

Salt and black pepper, to taste

Sesame seeds, for garnish

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions

1. Bring a pot of water to a boil and cook noodles 3–4 minutes until al dente. Drain, rinse under cold water, toss with 1 tsp sesame oil, and set aside.

2. Heat olive oil in a wok or large skillet over medium-high heat. Season chicken with salt and pepper and cook 5–6 minutes until golden and cooked through. Remove and set aside.

3. In the same pan, add garlic and ginger; sauté 30 seconds. Add broccoli, bell pepper, and carrot; stir-fry 4–5 minutes until crisp-tender.

4. Whisk soy sauce, honey, and red pepper flakes in a small bowl.

5. Return chicken to pan, add noodles and sauce, and toss 2–3 minutes until heated through and evenly coated.

6. Divide among bowls and garnish with sesame seeds, green onions, cilantro, and lime wedges.

Prep Time: 10 mins
Cook Time: 20 mins

Nutrition

Calories: 380
Sodium: 620
Fat: 12
Carbohydrates: 42
Protein: 28