Crunchy Chicken Ramen Stir Fry

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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Sesame Oil, Toasted
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  0.5 tbsp Brown sugar
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  1 tbsp Mayonnaise, Regular
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  1 tbsp Sriracha sauce
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  0.7 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Vegetable oil
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  14 oz Coleslaw Mix, Shredded
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  2 Garlic(6g)
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  1 tsp Ginger, Fresh Root
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  3 Green Onion (Scallion)(45g)
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  3 oz Ramen Noodles, Dry

Instructions

1. 1Whisk together the low sodium soy sauce, toasted sesame oil, and brown sugar in a small bowl until the sugar dissolves. In a separate small bowl, stir together the sriracha sauce and mayonnaise. Set both aside.
2. 2Mince the fresh garlic, grate the fresh ginger root, and slice the green onions. Without opening the ramen noodles package, crush the noodles into small pieces using a rolling pin or mallet, then open and discard the seasoning packet. Chop the chicken breast into ½-inch pieces.
3. 3Place a large skillet over medium-high heat. Once hot, add the vegetable oil and swirl to coat. Add the chicken pieces and sauté for 3–5 minutes, stirring occasionally, until it reaches an internal temperature of 165°F with no pink remaining inside. Add the minced garlic and grated ginger during the last minute of cooking.
4. 4Add the chopped cabbage to the skillet and sauté over medium-high heat for 2 minutes, stirring frequently, until the cabbage begins to soften but remains slightly firm and crisp.
5. 5Pour the soy sauce mixture into the skillet and continue sautéing over medium-high heat for 1–2 minutes, stirring to coat everything evenly.
6. 6Remove the skillet from heat. Stir in the crushed ramen noodles until fully combined, then top with the sliced green onions and a drizzle of the sriracha mayo.
7. 7Divide the stir fry evenly into 4 airtight containers while hot. Allow to cool slightly before sealing and refrigerating for up to 4 days.