Bring a medium-sized pan of water to a boil. Once boiling, add the Ramen noodles and cook according to package directions, usually around three to four minutes. Drain the noodles and stir in 1 Tbsp of vegetable oil to keep them from sticking together. Set aside.
In a large skillet, heat 2 Tbsp of vegetable oil over high heat. Once hot, add the sliced chicken breasts. Cook until the chicken is cooked through and no longer pink, which should take about five to seven minutes. After that, remove from the skillet and set aside.
Next, add the broccoli florets, coleslaw mix, and minced garlic to the skillet. Sauté for about three to five minutes until the vegetables are tender but still vibrant. Stir occasionally to ensure even cooking.
In the skillet, add the shredded ginger and fry for another two minutes. The aroma will enhance the dish as the ginger releases its essential oils.
Meanwhile, in a mixing bowl, combine chicken broth, soy sauce, cornstarch, sesame oil, and Truvía® Brown Sugar Blend. Stir until blended, and the cornstarch is dissolved.
Add the cooked chicken, Ramen noodles, and the broth mixture into the skillet. Gently toss everything together, ensuring that the noodles and veggies are well-coated in the sauce.
Continue cooking until everything is heated through and the sauce thickens, which should take about three to five minutes. Keep an eye on the skillet to prevent burning.
Once done, remove from heat and garnish with sesame seeds if desired. They add a delightful crunch and an appealing finish to your dish.
Serve hot and enjoy your homemade Chicken Ramen Stir Fry with friends or family!
