Categories: Asian
Ingredients
- 3 oz. dry ramen noodles
- 1 tbsp. canola oil
- 1 lb. chicken breasts, trimmed and cut into 1-inch pieces
- 1/2 cup orange juice
- 6 cups small broccoli florets
- 3 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 1 1/2 tbsp. cornstarch
- 2 tbsp. honey
- 1 tbsp. finely chopped garlic
- 3/4 tsp crushed red pepper
- 1/2 tsp kosher salt
Directions
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Preheat oven to 375.
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Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.
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Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.
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Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more. Top with the ramen noodles.