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

1. Preheat oven to 375.

2. Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.

3. 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.

4. Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.

5. 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.

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