Monday, April 3, 2017

Chicken Ramen Stir Fry

I found this tasty recipe on Food Network but did adapt it slightly to make it a little more figure friendly. I never eat Top Ramen (super salty=no good) although I'm not sure why I never considering using at least the noodles in a recipe, especially stir fry because it was a great combo. Easy and delish!

Chicken Ramen Stir Fry 
(Heavily Adapted from Food Network)
Serves 4
Cal 346, Carbs 43.5, Fat 10.7, Fiber 2.5, Protein 13

16 oz. boneless skinless chicken tenderloins, cut into chunks
1/4 cup low sodium soy sauce
1 tbsp. honey
1 tsp. red pepper flakes
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 white onion, chopped
2 cloves garlic, chopped
1 tbsp. rice wine vinegar
3 scallions, sliced
3 packages ramen noodles, seasoning mix discarded

In a medium bowl, whisk together the soy sauce, honey, vinegar, red pepper flakes, and garlic.

Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.

Heat a large non stick skillet with cooking spray. Add the chicken and saute until chicken is cooked through about 5 minutes; transfer to a plate and set aside. Add the onions and peppers to the skillet and stir-fry for about one minute. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and sauce mixture to the skillet along with the scallions. Stir-fry until everything is heated through about an additional minute. Serve immediately. Enjoy!

1 comment:

  1. Sounds great, I'll have to try ti! Thanks for the recipe! Thank you for sharing on Merry Monday! Have a great week!


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