Szechuan Chicken Ramen Stir-Fry

🥘 Ingredients

• bok choy and napa cabbage
  1 bunch
• diced skinless dark meat chicken
  12 oz
• honey
  1 tbsp
• miso sauce concentrate
  1 tbsp
• olive oil
  1 tbsp
• pepper
  1 pinch
• ramen noodles
  2 packs
• red cabbage and carrot mix
  1 package
• rice wine vinegar
  3 tbsp
• salt
  1 pinch
• sesame seeds
  1 tbsp
• soy sauce
  1 tbsp
• sriracha
  1 package
• sugar
  ¼ tsp
• szechuan paste
  1 tbsp
• water
  2 c

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Wash and dry produce. In a small bowl , combine honey , miso sauce concentrate , soy sauce , szechuan paste , half the rice wine vinegar , water , and sugar until smooth. Break ramen noodles in half.

   honey: 1 tbsp, miso sauce concentrate: 1 tbsp, soy sauce: 1 tbsp, szechuan paste: 1 tbsp, rice wine vinegar: 3 tbsp, water: 2 c, sugar: ¼ tsp, ramen noodles: 2 packs
2. 

   2

   Drain off any excess liquid from diced skinless dark meat chicken . Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single layer and cook, undisturbed, until just starting to brown ⏱️ 2 minutes . Stir in noodles and sauce mixture. Increase heat to high. Cook, stirring constantly and breaking up any noodles that stick together, until chicken is cooked through, noodles are tender, and sauce has thickened ⏱️ 6 minutes .

   diced skinless dark meat chicken: 12 oz, olive oil: 1 tbsp
3. 

   3

   Remove pan from heat; add red cabbage and carrot mix and bok choy and napa cabbage to pan with chicken and noodles. Stir until veggies are slightly wilted and coated in sauce. If mixture seems too dry or noodles are too sticky, add splashes of water until desired consistency is reached. Taste and season with salt and pepper if desired. Divide stir-fry between shallow bowls. Top with sesame seeds and serve with sriracha on the side.

   red cabbage and carrot mix: 1 package, bok choy and napa cabbage: 1 bunch, salt: 1 pinch, pepper: 1 pinch, sesame seeds: 1 tbsp, sriracha: 1 package