Ingredients
Method
- Thinly slice chicken breasts against the grain, then pat them dry with paper towels.
- Toss chicken slices with cornstarch, salt, and black pepper. Let them rest while you prepare the sauce and vegetables.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, chili flakes or sriracha, sesame oil, minced garlic, and grated ginger. Taste the sauce and adjust the heat as needed.
- Slice the red bell pepper, chop the broccoli florets, and slice the green onions. Prepare any optional vegetables.
- Boil ramen noodles for 2-3 minutes until chewy but not mushy. Drain them and rinse with cold water.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and sear for 2-3 minutes per side until golden and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, stir-fry the bell pepper and broccoli (and any optional vegetables) for 2-3 minutes until just tender.
- Return the chicken to the pan. Add the cooked noodles and pour over the honey garlic sauce. Toss everything together for 2-3 minutes over medium-high heat until coated and glossy. If the noodles clump, loosen them with a splash of hot water.
- Sprinkle with sliced green onions and sesame seeds. Serve immediately while hot.
Nutrition
Notes
Ingredient Swap: I've found that boneless, skinless chicken thighs are a wonderful alternative to breasts here, they stay incredibly juicy and absorb the sauce beautifully.
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