Stir fry is a staple in my house mainly because it's cheap and easy yet still full of protein and veggies.
The sauce here is one that I use regularly. I love the combination of the salty and sweet with a little hint of spicy heat. I used plain ramen noodles here that you can get in the Asian food section. If you need a gluten-free alternative you can always use rice noodles or even just rice to make life easier. Try this one out and share with me what you think!
Chicken & Ramen Stir Fry
1 Tbsp sesame oil
1 cup cooked, shredded chicken
16 oz bag frozen stir fry veggies
1 square ramen noodles
1/4 cup coconut aminos
1-2+ tsp sriracha
1 tsp honey
1/2 tsp dried ginger
Pepper to taste
Cilantro, chopped, to garnish
1) Heat oil over medium heat in a large skillet. Add in frozen veggies. Cook for a few minutes until veggies start to become soft.
2) While the veggies cook, prepare the ramen noodles according to the package directions (do not use the seasoning packet if your noodles came with one!).
3) Add the chicken to the skillet of veggies. Then stir in the coconut aminos, sriracha, honey, ginger and pepper.
4) Once the veggies and chicken are heated through, toss in the ramen noodles. Serve with cilantro on top.