Chicken and Vegetables Ramen Stir-Fry

Ingredients:
1 packets of ramen noodles 375gr
2 tablespoons sesame oil
1 cup edemame beans or peas
1 cup red pepper sliced into thin strips
1 cup broccoli florets
1 cup yellow onion sliced into thin strips
2 garlic cloves minced
1 tablespoon ginger fresh, grated
2 boneless and skinless chicken breasts or thigh fillets chopped into medium-sized pieces
3 tablespoons honey
1/2 cup soy sauce low-sodium
3 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes add more if you like the heat
Directions:
Fill a large pot with water and bring to a boil. Once boiling, add the Ramen noodles. Cook until tender, about 5 . Drain and set aside.
In a large skillet or wok, heat one tablespoon of the sesame oil on medium-high heat. Once hot, add the edemane beans, red pepper, broccoli, and onion. Cook, stirring often, until onions and peppers are beginning to soften and remove from the skillet. Leaving the skillet on medium-high heat, add the remaining sesame oil. Once hot add the chicken, garlic, and ginger. Cook until no pink remains in the chicken. Drain off any excess liquid.
Return the vegetables to the pan with the chicken along with the honey, soy sauce, vinegar, and red pepper flakes. Mix well and bring to a simmer. When simmering, add the cooked Ramen and toss to coat the noodles in the sauce.
Serve hot and Enjoy 🙂