Ingredients
1/2 c. low-sodium soy sauce
1/4 c. honey
1/4 c. rice wine vinegar
1 tbsp. sriracha
2 tsp. sesame oil
2 cloves garlic, minced
4 green onions, thinly sliced (divided)
2 tsp. sesame seeds
Kosher salt
2 tbsp. vegetable oil
3/4 lb. boneless skinless chicken breasts, cut into 1" cubes
Freshly ground black pepper
1 c. cornstarch
1 head of broccoli, cut into small florets
3 packets ramen noodles (seasonings discarded), cooked
Preparation
Step 1In a medium bowl, whisk together soy sauce, honey, rice wine vinegar, Sriracha, sesame oil, garlic, most the green onions, sesame seeds, and a pinch of salt. Set aside.Step 2In a large skillet over medium-high heat, heat oil. Meanwhile, season chicken with salt and pepper and toss in cornstarch until evenly coated. When oil is hot, cook chicken in batches until golden brown and crispy, 8 to 10 minutes. Drain on paper towels.Step 3Add soy sauce mixture and bring to simmer, then stir in broccoli and cook until crisp-tender, about 2 minutes. Add the cooked chicken and ramen noodles and toss to coat. Garnish with remaining green onions before serving.
