Noodle Stir Fry

Noodle Stir Fry 2 packages ramen noodles (seasoning discarded) 2 tablespoons olive oil 1 pound chicken cut into thin bite sized pieces 1 medium red bell pepper diced (see note in the post about making this recipe easier) 1 head of broccoli cut into floretts Sauce 1/4 cup water 1/4 cup teriyaki sauce 1/4 cup soy sauce 1 tablespoon hoison sauce 3 cloves garlic 1 tablespoon ginger (or 1 to 2 inches freshly grated) 1 teaspoon chili paste 1 1/2 tablespoons corn starch Bring water to a boil to cook the ramen noodles. Cook according to package instructions (without using the seasoning packet), drain and set aside. While the water is coming to a boil for the noodles, heat the olive oil in a large 12 inch skillet. Add the sliced chicken and cook until it is no longer visibly pink, about 3 to 4 minutes. You don't need to make sure it is cooked through. Add the diced peppers and broccoli to the skillet. Stir to combine. Cover and cook until both are tender and the chicken is cooked through, another 5 to 7 minutes, stirring once or twice. While the chicken and vegetables are cooking, mix together the ingredients for the sauce. When the vegetables are tender, pour the sauce over them and allow to thicken, about 1 to 2 minutes. Toss in the drained noodles and serve.