This is a basic recipe for a 20 minute stir-fry with chicken, broccoli, and ramen noodles.
It’s also totally adaptable. Don’t eat chicken? Cubed tofu works great! Have other
vegetables you prefer or need to use – swap them out for broccoli.s
1/4 cup Low-Sodium Soy Sauce
1 Tbsp Cornstarch
1/4 cup Low-Sodium Chicken Stock
1 Tbsp Rice Vinegar
2 Tbsp Brown Sugar
3 cloves Garlic, chopped
6 oz Ramen Noodles (Instant Ramen works best, but discard flavor packets)
2 Tbsp Cooking Oil, divided
1 lb Boneless, Skinless Chicken Breast, chopped
8 oz Broccoli Florets, fresh or frozen
2 Green Onions, chopped (optional)
1 Tbsp White Sesame Seeds (optional)
In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain.
Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
Put ramen in a large bowl and pour very hot tap water over it (I let the water run for a
minute to get steaming hot). Set it aside to let the noodles soften.
While noodles soak, toss chicken with some salt and pepper.
Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute
until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it
turns bright green and then continue cooking until broccoli is tender (if using frozen
broccoli, just saute it until it’s heated through and the excess water cooks off).
Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces
slightly, 1 to 2 minutes.
Meanwhile, drain ramen noodles and add them to the pan. Add chicken to the pan and toss
everything to coat in sauce.
Remove form heat and add green onions and sesame seeds, if using. Serve immediately!