This weekend, kick off a house party with delicious low-calorie starters that shall become the talk of the town! Here’s 3 And A Half Cafe’s incredible new recipe!
Ingredients
1. 3 ounces dry ramen noodles
2. Top Ramen Chicken Flavor Ramen Noodle Soup
3. 1 tablespoon canola or avocado oil
4. 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
5. ½ cup orange juice
6. cups small broccoli florets (about 12 ounces)
7. 3 tablespoons rice vinegar
8. 2 tablespoons low-sodium soy sauce
9. 1½ tablespoons cornstarch2 tablespoons honey
10. 1 tablespoon finely chopped garlic
11. ¾ teaspoon crushed red pepper
12. ½ teaspoon kosher salt
Preparation
1. Preheat oven to 375°F.
2. Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.
4. Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.
5. Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened about 1 minute. Add the chicken and cook for 1 minute more. Top with the ramen noodles.