- 1
Ingredients
- 4 skinless, boneless chicken breast halves, fully cooked and cut into thin strips
- 1 TBSP white sugar
- 2 TBSP rice wine vinegar
- 1/3 cup soy sauce, divided
- 1 1/4 cups chicken broth
- 1 cup water
- 1 TBSP sesame oil
- 1/2 teaspoon ground black pepper
- 1 TBSP cornstarch
- 2-3 Packages Ramen Noodles (according to how large your family is)
- 2 TBSP vegetable oil
- 2 TBSP minced fresh ginger root
- 1 TBSP minced garlic
- 2 stems of bok choy, diced
- 6 green onions, sliced diagonally into 1/2 inch pieces
- 1 stalk celery, diced
- 1 red pepper diced
- 1 carrot diced
- Sriracha sauce
Preparation
Step 1
In a medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the Ramen noodles according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke.
Add the ginger, garlic, celery, red peppers, carrot, bok choy and green onions, and stir-fry for 2-3 minutes. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce. Add sriracha at the end if you want a spicy kick.