Chicken and ramen stir fry
Chicken and ramen stir fry consist of ramen free of gluten, chicken, and vegetables, and a straightforward sauce. It can be made AIP- and paleo-friendly and is devoid of gluten and soy.
Chicken and ramen stir fry Ingredients
- Coconut aminos, 1/3 cup
- Apple cider vinegar, 1 teaspoon
- 1.5 teaspoons of arrowroot starch
- Coconut sugar, 1 teaspoon
- 2/batch of avocado oil
- Cubed 1 lb of chicken breast and 1/2 tsp of salt
- Black pepper, 1/4 teaspoon (omit for AIP)
- 3 cloves of minced garlic, 3 cloves of grated ginger, and half a yellow onion, diced
- broccoli florets in a cup
- 1 zucchini, cut into strips of one inch.
- baby bok choy leaves from 1 head
- Lotus rice ramen, 3 bricks (see notes for paleo/AIP swap)
- 2 tablespoons chopped green onion
- 1 teaspoon sesame seeds
Instructions
- In order to make the sauce, combine the arrowroot, sugar, apple cider vinegar, and coconut aminos in a small bowl. Place aside.
- Heat the oil in a large skillet over medium heat. Season the chicken lightly with salt and pepper before adding it to the pan. Set the chicken aside after cooking for 3 to 4 minutes on each side or until it reaches 165 degrees Fahrenheit.
- Cook for three to four minutes, or until the onions are slightly translucent, before adding the ginger and garlic to the pan. If necessary, add more cooking fat.
- Cook the zucchini, bok choy, and broccoli in the skillet for 5-7 minutes, or until they are tender. Place aside.
- On the stove, bring a large pot of water to a boil. Add the ramen to the pot once the water has boiled and cook according to the instructions until the ramen noodles are cooked. Rinse the noodles in cold water after draining the water.
- Combine the sauce, cooked ramen, vegetables, and chicken in the same large skillet. Stir the stir fry for two to three minutes over low heat to coat it in the sauce. Season to your liking.
- Sesame seeds and green onion should be on top.
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