Honey Garlic Chicken Ramen Noodle Bowls

• 8 oz ramen noodles, discard the seasoning packet
• 1 lb chicken breast, thinly sliced
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 cups frozen vegetables mix
• 2 green onions, sliced
• 1 tsp sesame seeds
• 2 tbsp vegetable oil

Steps

1. 1 In a small bowl, mix honey, soy sauce, rice vinegar, and minced garlic to create the sauce.
2. 2 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add sliced chicken and cook until fully done.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add another tablespoon of oil and sesame oil, then stir-fry the frozen vegetables until heated through.
5. 5 Add the sauce mixture and cornstarch slurry to the skillet, stirring until thickened.
6. 6 Cook the ramen noodles according to package instructions, then divide them into four bowls.
7. 7 Pour the vegetable and sauce mixture over the ramen noodles.
8. 8 Top each bowl with cooked chicken, sliced green onions, and sesame seeds.
9. 9 Serve immediately.

Equipment

• Large skillet
• Cutting board
• Knife

Variations

• Add a soft-boiled egg to each bowl for a traditional touch.
• Include tofu for a vegetarian option.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute chicken broth for additional liquid if needed.

Pairings

• Asian pear slices for a refreshing contrast.
• A crisp white wine or a light lager

Nutrition

Tips

• For extra flavor, toast sesame seeds in a dry pan before garnishing.
• Feel free to use chicken thighs for a juicier texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to retain moisture.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a simple Asian-inspired slaw.
• Serve with a side of steamed bao buns for a hearty meal.

FAQ