Ingredients

• 8 boneless, skinless chicken breasts, cut into 1-inch cubes
• ½ cup cornstarch
• 4 tbsp canola or vegetable oil
• 1 cup hoisin sauce
• 4 tbsp low-sodium soy sauce
• ½ cup brown sugar
• 4 cloves garlic, minced (or 1 ½ tsp garlic powder)
• 6 tbsp apple cider vinegar
• 2 tsp sesame oil
• ½ tsp ground ginger
• 1 tsp crushed red pepper (optional)
• 2 packs ramen noodles (seasoning discarded)
• Sesame seeds & scallions (for garnish)

Stovetop Instructions

1. Coat the chicken evenly with cornstarch.
2. Heat oil in a large skillet over medium-high heat. Cook the chicken in batches until browned on all sides. Remove and set aside.
3. In a bowl, whisk together hoisin sauce, soy sauce, brown sugar, garlic, apple cider vinegar, sesame oil, ginger, and crushed red pepper.
4. Return all browned chicken to the skillet. Pour in the sauce, cover, and simmer for 15 minutes.
5. Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
6. Toss the cooked noodles with the chicken and sauce. Garnish with sesame seeds and scallions before serving.

Crock-Pot Instructions

1. Toss chicken with cornstarch until well coated.
2. Heat oil in a skillet and brown the chicken in batches. Transfer to the Crock-Pot.
3. In a bowl, whisk together the sauce ingredients. Pour over the chicken and mix well.
4. Cover and cook on low for 3 hours.
5. Before serving, cook ramen noodles according to package instructions. Drain and toss with the chicken.
6. Garnish with sesame seeds and scallions before serving.

Nutrition