Chicken Stir Fry Noodles

Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is healthier for you, too!

1 lb (450g) skinless, boneless chicken breast, cut into strips

1 tablespoon olive oil

1 package ramen noodles

100g carrot, julienned

300g broccoli florets, rinsed

5 chopped scallion, for garnish

Toasted sesame seeds, for garnish

For the sauce:

1/2 teaspoon freshly grated ginger (you can use ground if needed)

1 tablespoon brown sugar

1/4 cup (60ml) low-sodium soy sauce

2 tablespoons hoisin sauce

2 teaspoons sesame oil

1/4 teaspoon crushed red pepper flakes, optional

Fresh cracked black pepper, to taste

1. Cook whichever starch you'd like to use. We used ramen noodles, but spaghetti noodles, rice, or even spaghetti squash would work well.

2. While your pasta is cooking, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper, and black pepper in a small bowl.

3. Season chicken strips to taste with salt and pepper. Add olive oil to a medium-sized skillet and cook chicken in an even layer over medium heat, turning from time to time for 2 or 3 minutes, until slightly golden. Stir in the garlic, and carrots and cook for a minute more, until cooked through but not overdone.

4. Transfer the cooked spaghetti and broccoli to the skillet and pour the sauce on top and toss until fully incorporated.

Serves 4. Calories 468

Macros per serving: P43/C48/Fat10

Pro Tip: You can also add that if it is too carb heavy to omit the noodles or rice and serve over cauliflower rice, zoodles, or spaghetti squash.