Chicken Ramen Stir-Fry

  • 1/3 cup soy sauce

  • 1 tablespoon grated ginger

  • 1 tablespoon honey

  • 1 tablespoon white wine vinegar

  • 2 cloves garlic, grated

  • 2 tablespoons canola oil

  • 4 boneless, skinless chicken thighs, sliced

  • 2 carrots

  • 3 packages ramen noodles (seasoning packets discarded)

  • 1 cup sliced purple cabbage

  • 1 cup sliced yellow onion

  • 4 scallions, thinly sliced

  • Sriracha hot sauce, for serving

  • Lime wedges, for serving

In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes. In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons. Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain. Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges