Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 2 cups broccoli florets, cut small
  • 1 cup shredded carrots
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 packs instant ramen noodles (discard flavor packets)
  • 4 cups water
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp rice vinegar

Instructions:

  1. In a small bowl, combine soy sauce, honey, sesame oil, cornstarch, and rice vinegar. Stir until the cornstarch is fully dissolved.
  2. Bring water to a boil. Drop in the ramen noodles for 2 minutes (under-cook them). Drain and rinse with cold water to stop the cooking process immediately.
  3. Heat vegetable oil in a wok over high heat. Add sliced chicken and spread in a single layer. Sear until golden brown on all sides (about 3–4 minutes).
  4. Toss in the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
  5. Add broccoli and carrots. Stir-fry for 2–3 minutes until the broccoli is bright green but still retains a snap.
  6. Add the drained noodles to the pan with the chicken and vegetables.
  7. Pour the prepared stir fry sauce over the mixture.
  8. Toss constantly for 1–2 minutes until the sauce thickens into a glossy coating and the noodles are heated through.