Recipe courtesy of Katie Lee
Show: The Kitchen
Save Recipe Print
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

The Kitchen

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Spicy Cauliflower Stir-Fry

Recipe courtesy of Ree Drummond

Beer Can Chicken

Recipe courtesy of Bob Blumer

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Sunny's Chicken Parm Mini Meatloaf

Recipe courtesy of Sunny Anderson

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword