This dinner was inspired by a recipe I saw somewhere for a beef and broccoli ramen dish. But I couldn’t find that recipe when I was meal planning this week, so I decided to come up with a quick variation of my own. Voila. A 20-minute delicious dinner! My Tiny Sous Chef made the sauce herself – and then ate three servings! WINNER! Here you go.
WHAT YOU NEED
for the sauce
* 3/4C low sodium soy sauce
* 1C beef broth
* 1/4C honey
* 3T rice vinegar
* 2T brown sugar
* 4t minced garlic
* 1T sesame oil
* 1T cornstarch
* 1/2C water
for the stir fry
* 2 packages of quick-cook ramen noodles (like Top Ramen), any flavor (discard flavor packets)
* olive oil
* 1-1.5 lbs chicken breast tenders, cut into chunks
* 1 head of broccoli, broken down into small florets
* sesame seeds for garnish (optional)
WHAT TO DO
In a bowl, whisk all of the sauce ingredients together. Set aside.
Cook the ramen noodles according to package instructions (about 2-3 minutes in boiling water), until noodles are just softened. Drain immediately.
Heat just enough oil to cover the bottom of a large skillet over medium heat – about a tablespoon or so. Cook the chicken until it begins to brown, then add the noodles, broccoli, and sauce, and mix to combine and coat everything.
Cook until the sauce thickens up a bit, just about 5 minutes. Serve immediately, sprinkled with sesame seeds.