Chicken Ramen Stir Fry

Ingredients

  • ⅓ Cup Soy Sauce
  • 1 tbsp Ginger grated
  • 1 tbsp Honey
  • 1 tbsp White Wine Vinegar
  • 2 Garlic cloves, grated
  • 2 tbsp Canola Oil
  • 4 Boneless, Skinless Chicken Thighs
  • 2 Carrots peeled into ribbons (about 1 cup)
  • 3 Ramen Noodles packages (discard seasoning packet)
  • 1 Cup Purple Cabbage sliced
  • 1 Cup Yellow Onion sliced
  • 4 Scallions thinly sliced

    • For Serving

    • Sriracha Hot Sauce to taste
    • Lime Wedges for serving

Instructions

  1. 1In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic, and 1 TBS of the canola oil. Add the chicken and marinade for 15 minutes.
  2. 2In the meantime, use a vegetable peeler to create ribbons from the carrot; there should be about 1 cup of carrot ribbons.
  3. 3Bring a medium pot of water to a boil, remove from heat and add the ramen noodles. Let sit for 2 minutes, then drain.
  4. 4Heat the remaining 1 TBS canola oil in a large skillet or wok.
  5. 5Remove the chicken from marinade, reserving the marinade. Stir fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside.
  6. 6Add the cabbage, onions, and carrots to the skillet and stir fry for 30 seconds.
  7. 7Add 1/4 cup of water, scraping up any browned bits from the bottom.
  8. 8Add the cooked Ramen noodles, cooked chicken, and reserved marinade to the skillet along with the scallions.
  9. 9Stir fry until everything is heated through and uniformly combined, for additional minute.
  10. 10Serve immediately with Sriracha and lime wedges.