Chicken & Ramen Stir Fry

⅓ cup soy sauce
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1½ tsp arrowroot
1 tsp sugar
2 tbsp avocado oil
500 g chicken breast, cubed
1 tsp SIDS SALT & PEPPER to taste
½ yellow onion, diced
1 thumb ginger, grated
3 cloves garlic crushed
1 cup broccoli florets
1 zucchini, cut in 2 cm strips
1 head baby bok choy, leaves
3 bricks lotus rice ramen
2 tbsp spring onion, chopped
2 tsp sesame seeds

Whisk the soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, sugar, and arrowroot together. Set aside.
Using a large frypan, heat the oil over medium heat. Add the chicken to the pan and lightly season with SIDS SALT & PEPPER. Cook for 3-4 minutes on each side until the chicken is cooked through to 74°C. Set aside.
Add the onions, ginger, and garlic to the pan and cook for 3-4 minutes until the onions are slightly translucent. Add more cooking oil if needed.
Add the broccoli, bok choy, and zucchini to the pan and cook for 5-7 minutes until tender. Set aside.
Set a large pot of water on the stove to boil. Once boiled, add the ramen to the pot and cook as directed. Drain the water and rinse the noodles in cold water.
Using the same large pan, combine the chicken, vegetables, cooked ramen, and sauce. Stir on low heat for 2-3 minutes to coat the stir fry in the sauce. Season further to taste.
Serve topped with spring onion and sesame seeds.
NOTES:--
To make this recipe Paleo and AIP, you can swap out 2 packages of sweet potato glass noodles instead.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.