Szechuan Chicken Ramen Stir-Fry

🥘 Ingredients

• bok choy and napa cabbage
  8 oz
• cooking oil
• diced skinless dark meat chicken
  20 oz
• honey
  4 tsp
• miso sauce concentrate
  2 unit
• pepper
• ramen noodles
  9 oz
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  5 tsp
• salt
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• sriracha
  4 tsp
• sugar
  3/4 tsp
• szechuan paste
  4 tbsp

🍳 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 , 2 cups water, and sugar . For 4 servings: all the vinegar, 3 3/4 cups water, and sugar . Break ramen noodles in half.

   honey: 4 tsp, miso sauce concentrate: 2 unit, soy sauce: 4 tbsp, szechuan paste: 4 tbsp, rice wine vinegar: 5 tsp, sugar: 1/4 tsp, sugar: 1/2 tsp, ramen noodles: 9 oz
2. 

   2

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer and cook, undisturbed, until just starting to brown, 1-2 minutes. Stir in noodles and sauce mixture. Increase heat to high. Cook, stirring constantly, until chicken is cooked through, noodles are tender, and sauce has thickened, 6-8 minutes. TIP: While stirring, break up any noodles that are sticking together.

   diced skinless dark meat chicken: 20 oz, cooking oil
3. 

   3

   Remove pan from heat; add red cabbage and carrot mix and bok choy and napa cabbage with pan with chicken and noodles. Stir until veggies are slightly wilted and coated in sauce. TIP: If mixture seems too dry or noodles appear 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. Chicken is fully cooked when internal temperature reaches 165 degrees F.

   red cabbage and carrot mix: 8 oz, bok choy and napa cabbage: 8 oz, salt, pepper, sesame seeds: 2 tbsp, sriracha: 4 tsp