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Stroller Envy

Chicken Ramen Stir-Fry with Bagged Coleslaw

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 packages instant ramen noodles 3 ounces each; discard seasoning packets
  • 3 cups cooked shredded chicken
  • 14 oz coleslaw mix without dressing
  • 1 tablespoon neutral oil
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1/4 cup water

Method
 

  1. Mix soy sauce, vinegar, honey, sesame oil and water in a small bowl. Boil noodles in a pot of water for 1 minute less than package directions, then drain.
  2. Heat neutral oil in a large skillet over medium-high heat. Add slaw and stir-fry for 4–5 minutes until crisp-tender. Add garlic and ginger and stir for 30 seconds.
  3. Add chicken and sauce; toss for 3–4 minutes until chicken reaches 165°F. Add drained noodles and toss for 1–2 minutes until tender and coated.

Notes

Equipment: large skillet, large pot, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.