2 (6-ounce) skinless, boneless chicken breasts

1 tablespoon soy sauce

2 packages ramen noodles

½ cup chicken broth

2 tablespoons oyster sauce

1 teaspoon granulated sugar

2 green onions, optional

1 tablespoon vegetable oil

2 cups frozen broccoli

1 cup frozen carrots

• Rinse the chicken breasts under cold, running water and pat dry. Cut into cubes. Toss with the soy sauce and let marinate for 30 minutes. Cook the ramen according to package directions and drain.

• In a small bowl, combine the chicken broth, oyster sauce, and sugar. Set aside. Wash the green onions in hot water and drain. Cut into 1-inch pieces and set aside.

• Heat the vegetable oil in a frying pan over medium heat. Add the chicken breasts. Increase heat to medium-high and stir-fry the chicken cubes until white and nearly cooked.

• Add the frozen broccoli and carrots. Cook briefly, then add the chicken broth mixture. Bring to a boil, reduce heat to medium-low, and simmer for about 5 minutes. Stir in the noodles and green onion. Cook until heated through.

Cool Down Quickly

For safety's sake, cooked food must be frozen within 2 hours after cooking. Cool the food in a cold water or ice-water bath, or in a container in the refrigerator. Never allow poultry, meat, fish, eggs, or dairy products to cool down to room temperature before freezing — they can pick up airborne bacteria.