Chicken Ramen
A quick and easy meal ready in just 30 minutes, featuring tender chicken, soft noodles, and crisp veggies in a flavorful sauce.
Ingredients
- 9 ounces instant ramen noodles (3 packets, discard the seasoning)
- 2 tablespoons vegetable oil divided
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoons ginger paste
- 2/3 cup diced red bell pepper
- 3/4 cup diced broccoli
- 3/4 cup diced mushrooms (about 2 ounces)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 to 3 teaspoons Sriracha (adjust to taste)
- 1 tablespoon light brown sugar (firmly packed)
- 1 large chicken breast or thigh (about 1/2 pound, cut into small bite-size pieces)
- to taste salt
- to taste black pepper
- sesame oil (optional, for drizzling)
- sesame seeds (optional, for garnish)
- fresh cilantro or green onions (optional, for garnish)
Instructions
- Boil the ramen noodles for one minute less than the package instructions. Drain and rinse under cold water, then toss with 1 tablespoon of vegetable oil.
- In a large pan or wok, heat the remaining tablespoon of oil over medium heat. Add the garlic and ginger paste, cooking for about two minutes until fragrant.
- Add the bell pepper, broccoli, and mushrooms. Cook for 3 to 5 minutes until the veggies are crisp but tender.
- In a small bowl, mix together the soy sauce, Worcestershire sauce, ketchup, Sriracha, and brown sugar until smooth.
- Season the chicken with salt and pepper, then push the veggies to one side of the pan and add the chicken. Cook for 2 to 3 minutes until the chicken is no longer pink.
- Stir the chicken and veggies together and cook until the chicken is fully cooked. Pour the sauce over everything and stir to coat.
- Add the noodles back into the pan, mixing everything together. Drizzle with sesame oil if desired.
- Garnish with sesame seeds and fresh herbs before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of water.