The EASIEST Chicken Ramen Noodles

• 2 tbsp. Olive Oil
• 1 lb. Boneless & Skinless Chicken, (cut into bite-sized pieces)
• 8-12 oz. Broccoli Florets, (fresh or frozen)
• 12 oz. Ramen Noodles, (or two packets of instant ramen (without flavor packets))

For sauce:

• 1 tbsp. Apple Cider Vinegar or Rice Vinegar
• 2 tbsp. Honey or Brown Sugar
• 1/4 cup Chicken Broth
• 1/4 cup Coconut Aminos or Low-Sodium Soy Sauce
• 1 tbsp. Flour
• 1-2 Garlic Cloves, (minced (optional))

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1. In a skillet over medium-high heat, add in 1 tablespoon olive oil. Add in the chicken and stir fry for about 5-8 minutes, until cooked through. Remove the chicken and set aside.
2. Add the remaining 1 tablespoon of olive oil to the pan. Add in the broccoli and stir fry for 1 minute. Add in a few tablespoons of water, cover with the lid, and cook until tender.
3. In the meantime, place the ramen noodles in a bowl and cover with HOT water. Let soak until the noodles are soft.
4. Make the sauce by whisking all ingredients together.
5. Once the broccoli is bright green and cooked, add in the sauce. Cook until the sauce slightly reduces, about 1-2 minutes. Add in the chicken and ramen noodles (drained). Coat all ingredients in the sauce. Serve warm.

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