Lemon Chicken Stir-Fry with Ramen Noodles

Directions

1. Diagonally slice green onion tops into 1-inch pieces, set aside.
2. Finely chop green onion base, set aside.
3. Zest 1 whole lemon, set zest aside. Slice lemon in half, set aside.
4. Break apart broccoli into bite-size pieces. Set aside.
5. Coarsely chop carrots, mix with broccoli. Cut snow peas on an angle. Add to broccoli mixture. Set aside.
6. Core bell pepper. Cut into bite size pieces. Set aside.
7. Cut chicken into thin strips, set aside.
8. Heat wok over medium heat until hot. Lightly spray heated wok with cooking spray. Add chicken; stir-fry 3-4 minutes, stirring frequently.
9. Add ¼ teaspoon ginger, onion base and water; bring to a boil. Taste mixture, add remaining ¼ teaspoon ginger if needed. (Ginger is a personal thing – I always add the additional ginger.)
10. Add Ramen Noodles, broken into pieces and seasoning packs from noodles. Return to a boil; then reduce heat to medium.
11. Add broccoli mixture; stir-fry for about 3 minutes or until noodles are tender and most of the liquid is absorbed. Lower heat to simmer. Add bell pepper, green onion tops and lemon zest to skillet; toss and heat through.
12. Place Lemon Chicken Stir-fry onto large serving platter, drizzle with lemon juice from sliced lemon and serve immediately.