Teriyaki chicken and vegetable noodle bowls recipe

Ingredients

• ¼ cup of low sodium soy sauce
• 2 Tablespoons of honey
• 2 Tablespoons of water
• 1 tablespoon of rice vinegar
• 1 tablespoon of cornstarch
• 12 ounces of ramen noodles, seasoning packs tossed
• 1 tablespoon of extra virgin olive oil
• 1 pound of chicken breasts, boneless, skinless and cut into pieces
• Dash of salt and black pepper
• 2 carrots, thinly sliced
• 1 red bell pepper, cut into thin slices
• 2 cups of broccoli, chopped
• 1 cup of snow peas
• 2 cloves of garlic, minced
• 1 teaspoon of ginger, chopped

1. In a bowl, add in the soy sauce, honey, water, vinegar and cornstarch. Whisk well until smooth in consistency. Set this mix aside.
2. Prepare the ramen noodles according to the directions on the package. Once cooked, drain the noodles and set aside.
3. In a skillet set over medium to high heat, add in the olive oil. Add in the chicken pieces. Season with a dash of salt and black pepper. Cook for 6 to 8 minutes or until the chicken is cooked through.
4. Add in the sliced carrots, sliced red bell pepper, chopped broccoli and snow peas. Stir well to mix. Continue to cook for 5 to 10 minutes or until the vegetables are crispy.
5. Add in the minced garlic and chopped ginger. Stir well to incorporate and continue to cook for 30 seconds. Add in the sauce. Cook for 1 minute or until thick in consistency.
6. Add in the cooked ramen noodles. Toss to coat. Remove from heat and serve immediately.