Firecracker Chicken Ramen Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• brown sugar
  1 tsp
• chopped chicken breast
  12 oz
• cooking oil
  1 tbsp
• edamame
  1 c
• hoisin sauce
  1 tbsp
• pho stock concentrate
  1 unit
• ramen noodles
  2 packages
• red cabbage and carrot mix
  1 bag
• salt
  1 tsp
• scallions
  4 pieces
• sriracha
  1 tsp
• sweet soy glaze
  1 tbsp
• water
  1 c, ¼ cup

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. Trim scallions ; cut crosswise into ½-inch pieces.

   water: 1 c, bell pepper: 1 unit, scallions: 4 pieces
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chopped chicken breast , bell pepper, edamame , and scallions; cook, stirring occasionally, until chicken is cooked through and vegetables are lightly browned ⏱️ 4 minutes . Season with salt and black pepper .

   cooking oil: 1 tbsp, chopped chicken breast: 12 oz, edamame: 1 c, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a medium bowl , combine sweet soy glaze , hoisin sauce , pho stock concentrate , sriracha , water , and brown sugar .

   sweet soy glaze: 1 tbsp, hoisin sauce: 1 tbsp, pho stock concentrate: 1 unit, sriracha: 1 tsp, water: ¼ cup, brown sugar: 1 tsp
4. 

   4

   Once water is boiling, add ramen noodles to pot. Cook until tender ⏱️ 1 minutes . Drain and rinse noodles under cold water ⏱️ 30 seconds .

   ramen noodles: 2 packages
5. 

   5

   Add another drizzle of cooking oil to pan with veggies. Add red cabbage and carrot mix ; season with salt and pepper. Cook, stirring occasionally, until softened ⏱️ 2 minutes . Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce ⏱️ 2 minutes .

   red cabbage and carrot mix: 1 bag
6. 

   6

   Divide stir-fry between plates. Serve.