- 2 T oil
- 2 t minced ginger (fresh)
- 1 sliced chicken breast
- 1 sliced bok choy
- 1 c thinly sliced onion
- 1 c sliced carrot (matchsticks)
- 1 c broccoli florets (in bite-sized pieces)
- 3 oz ramen noodles (thin wheat noodes will do)
- 1 t sesame oil
- 1/4 c soy sauce
- 1/4 c Worcestershire sauce
- 2 T tomato ketchup
- 2 t hot sauce
- 1 T sugar
Begin boiling water in a medium pot for the noodles.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken and cook until no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, when the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the sauce ingredients. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).