INGREDIENTS:

3 ounces dry ramen noodles

1 Tablespoon canola or avocado oil

½ kilo boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

½ cup orange juice

6 cups small broccoli florets (about 12 ounces)

3 Tablespoons rice vinegar

2 Tablespoons low-sodium soy sauce

1 ½ Tablespoons cornstarch

2 Tablespoons honey

1 Tablespoon finely chopped garlic

¾ teaspoon crushed red pepper

½ teaspoon kosher salt

DIRECTIONS: 

* Preheat the oven to 375 degrees F.

* Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, seven to nine minutes.

* Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, six to eight minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about three minutes.

* Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.

* Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for one minute more. Top with the ramen noodles.