This stir fry checks all the boxes; healthy, quick to make, and tasty! The salty/sweet sauce is combined with chicken, veggies and noodles to make a dish that rivals your favourite take out. It is lightly sweetened with honey and comes together in about 30 minutes.
Ingredients
| 2 Tbsp | Olive Oil |
| 8 | Boneless, skinless chicken thighs |
| 2 | Ramen Cakes (packages). (I use Lotus millet and rice noodle ramen). |
| 1/2 | large onion (or 1 small) |
| 2 | bell peppers (any colour) |
| 1 1/2 cups | snap peas, sliced lengthwise |
| 1/2 cup | soy sauce or soy sauce substitute (I use Naked and Saucy Keto Soy Sauce Substitute) |
| 2 Tbsp | honey |
| 1 Tbsp | arrowroot powder |
Instructions
- Fill a medium sized pot with water and bring it to a boil. Add the ramen noodles and cook until they are soft (about 4 min). Remove from the pot and set aside.
- In a small dish, whisk together the soy sauce, honey and arrowroot starch. Set aside.
- Add olive oil to a large frying pan or wok. Heat on medium heat. When the oil is hot, add the chicken pieces to the pan and fry until cooked through and golden brown.
- Remove the chicken from the pan and add the peppers, onion and peas. Fry until they are tender.
- Add the chicken back the pan and mix. Then, add in the noodles and toss until everything is mixed.
- Pour the sauce into the pan and allow it to thicken. Stir everything together until it is coated in the sauce.
- Serve and enjoy!
