Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 tsp cornstarch (for sauce)
  • 3 cloves garlic, minced
  • 3 stalks green onions, whites and greens separated
  • 1 tbsp cornstarch (for velveting)
  • 2 tbsp avocado oil
  • 2 blocks ramen noodles (approx. 6 oz total), flavor packets discarded
  • 2 cups broccoli florets, bite-sized
  • 1/2 cup shredded carrots
  • 1 cup snap peas, sliced

Instructions:

  1. Place the dry ramen blocks in a large bowl and cover them with very hot (not boiling) water. Let them sit for about 5 to 7 minutes until they are pliable but still firm. Drain and set aside.
  2. In a medium bowl, toss the sliced chicken with 1 tbsp of cornstarch.
  3. Heat the avocado oil in your skillet over high heat until a drop of water sizzles and evaporates instantly. Add the chicken in a single layer and sear for 3 minutes without moving it to get a deep golden crust. Flip and cook for another 2 minutes, then remove from the pan.
  4. In the same pan, add a splash more oil if needed, then toss in the broccoli, carrots, and snap peas. Stir fry for 3 to 4 minutes until the broccoli turns a vibrant, neon green. Add the garlic, ginger, and the white parts of the green onions, cooking for just 30 seconds until fragrant.
  5. Whisk the soy sauce, honey, rice vinegar, sesame oil, and the remaining 1 tsp of cornstarch together. Pour this into the pan along with the drained noodles and the cooked chicken. Toss vigorously for 1 to 2 minutes until the sauce thickens and coats every strand in a glossy sheen. Turn off the heat and garnish with the green parts of the onions.