Recipe from EatingWell.com
Ingredients:
• 3 ounces dry ramen noodles
• 1 tablespoon canola or avocado oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• ½ cup orange juice
• 6 cups small broccoli florets (about 12 ounces)
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 ½ tablespoons cornstarch
• 2 tablespoons honey
• 1 tablespoon finely chopped garlic
• ¾ teaspoon crushed red pepper
• ½ teaspoon kosher salt
Directions:
1. Preheat oven to 375 degrees.
2. Crush noodles and spread on rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.
4. Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.
5. Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more. Top with the ramen noodles.
Total Time: Prep 20 minutes. Cook 20 minutes. Yield: About 4 servings.
Comments