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CHICKEN RAMEN STIR-FRY


NOTE: Do not substitute the low sodium soy sauce or low sodium chicken stock for regular. It will be way too salty!

INGREDIENTS:

For the sauce:
-1/2 cup LOW sodium soy sauce
-2 tbsp corn starch 
-1/2 cup LOW sodium chicken stock
-3 tbsp brown sugar
-3 cloves garlic, minced

For the stir-fry:
-1 lb boneless chicken breasts, cut into small cubes 
-3 tbsp vegetable oil, divided 
-2 packages of Ramen noodles (do not use seasoning packet)
-2 cups chopped broccoli florets, (fresh or frozen) 
-1 red bell pepper, diced 
-Chopped green onions (not pictured but optional for garnishing)
-Pepper
-Onion powder

INSTRUCTIONS:

1. In a small bowl, mix together all ingredients for the sauce until well combined and no lumps remain. 

2. Coat a medium sized skillet with 2 tbsp of oil over medium high heat. Cook broccoli and pepper until softened. Remove from skillet and set aside. Add remaining tbsp of oil and cook chicken, turning often, until completely cooked through. About 6-8 minutes. Sprinkle with pepper and onion powder.

3. While chicken is cooking, bring a large pot of water to a boil. Cook Ramen one less minute than package directions (about 2 mins). Drain immediately. While noodles are draining, add sauce to the now empty noodle pot. Cook on medium low heat until sauce reduces slightly, about 1-2 minutes. Add noodles back into the pot and toss in the chicken & veggies. Serve with chopped green onions.











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