Wednesday, October 18, 2017

Chicken Ramen Noodle Bowls

In my opinion you can never go wrong when it comes to noodles and when you add veggies and chicken to the mix, it makes it that much better! I love this fun spin on an Asian Classic!

Chicken Ramen Noodle Bowls
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
2 cups Asian veggie blend
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 veggies 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!

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