One-Pot Cashew Chicken Ramen

INGREDIENTS

• 2 boneless skinless chicken breasts, chopped into 2-inch pieces
• 2 packages chicken flavored ramen noodles (including seasoning)
• 1 1/2 cups water, divided
• 2 tablespoons vegetable oil
• 4 tablespoons hoisin sauce
• 4 tablespoons soy sauce (I used low sodium)
• 2 tablespoons rice vinegar
• 1/2 teaspoon sesame oil
• 1 tablespoon minced garlic
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 white onion, sliced
• 1/2 cup cashews
• thinly sliced green onions

NOTES

You will need a pot or a skillet/pan that is at least 3 inches deep for this recipe.

DIRECTIONS

1. Drizzle your skillet (see note) with oil. Saute chicken until cooked through. Transfer to a plate and cover to keep warm.

2. Place ramen noodles in the bottom of the skillet. Sprinkle seasoning packets over the noodles, then add peppers and onions to the skillet. Pour 1 1/4 cups of water into the skillet. Cover and cook over medium-high heat for 5-8 minutes until noodles are soft and liquid is absorbed.

3. Whisk together remaining 1/4 cup water, hoisin sauce, soy sauce, rice vinegar, sesame oil, and garlic and add to the skillet along with the cooked chicken and the cashews. Stir to combine.

4. Allow to cook for 3-5 minutes until cashews start to become tender. Top with green onions, cracked black pepper (optional) and serve hot.