Recipe by Gitty Friedman

Styling and photography by Chay Berger

This supper is quick to make but still encompasses everything you need in a meal. Personalize it with your family’s favorite veggies.

Yield: 3 servings

Ingredients:

4 chicken cutlets

2 tablespoons cornstarch

4 tablespoons warm water

¼ cup brown sugar

2 frozen garlic cubes

¼ cup soy sauce

1 28-oz. can La Choy stir-fry vegetables (or frozen stir-fry vegetables)

1 3-oz. package ramen noodles

1½ cups hot water

Directions:

Cube the chicken cutlets.

In a small bowl, whisk cornstarch and warm water. Add brown sugar, garlic, and soy sauce.

Drain vegetables well. Place chicken and vegetables in a pan, pour sauce over them, and mix.

Cover and bake at 350°F for 45 minutes, mixing once halfway through.

Place ramen noodles in a container with hot water. Allow to sit for about 3 minutes, until soft. Mix with the chicken and vegetables.