Modified slightly from the FoodTV show recipes
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Ingredients
Marinade
- 1/3 C Soy Sauce
- 1 Tb Ginger grated or paste
- 1 Tb Honey
- 1 Tb Rice Vinegar
- 2 Garlic Cloves minced
- 1 Tb Canola Oil
Stir Fry
- 1 Tb Canola Oil
- 4 Chicken Thighs boneless, skinless, sliced thin
- 2 Carrots Use a Vegetable Peeler to make ribbons
- 3 Ramen Discard the flavor packets
- 1 C Purple Cabbage sliced thin
- 1 C Yellow Onion sliced thin
- 1 C Mung Bean Sprouts
- 4 Green Onions sliced thin
- 1/4 C Water
- Sriracha
- Lime cut into weders
Ingredients
Marinade
Stir Fry
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Instructions
- Whisk together the marinade ingredients and allow the Chicken to marinate for 15 minutes
- While the Chicken and vegetables are cooking boil a medium pot of water then remove from the heat. When the Chicken and Vegetables are almost done add the Ramen noodles to the water and let them sit for 2 minutes
- Heat the Canola Oil in a large skillet, Dutch oven or wok over Medium-High Heat
- Remove the Chicken from the Marinade. Reserving the Marinade liquid
- Stir Fry the chicken until cooked through. About 5 minutes. Transfer the chicken to a holding plate. This is when you will add the noodles to the water
- Add the Cabbage, Carrots, Onions and Mung Beans to the skillet and stir fry for about 30 seconds
- Add 1/4 C Water to the Skillet to deglaze.
- Add the cooked Noodles, Chicken, Green Onions and the reserved Marinade to the skillet. Stir fry until all are combined and heated through. About 1 more minute
- Serve with Sriracha and Lime Wedges
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