Description
This chicken ramen stir fry is a quick and flavorful dish that combines tender chicken, fresh vegetables, and a savory sauce, all tossed with ramen noodles for a satisfying meal.
Ingredients
- 3 tablespoons regular soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sriracha
- ¼ teaspoon white ground pepper
- 3 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)
- 1 pound diced boneless skinless chicken breasts
- 3 tablespoons vegetable oil, divided 1 tablespoon and 2 tablespoons
- 1 cup diced red bell pepper, 1 medium-sized red bell pepper
- 1 cup sliced white button mushrooms
- ½ cup diced sweet yellow onion
- 1 cup broccoli florets, broken into small bite-size pieces
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh grated ginger
- 2 thinly sliced green onion, optional garnish
- ½ tablespoon toasted sesame seeds, optional garnish
Sauce:
Chicken and Noodles:
Vegetables:
Instructions
- Sauce: In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.
- Chicken, Noodles and Vegetables: In a 3 to 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the noodles only to the water and cook for 1 to 2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.
In a 10 to 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil. Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of oil. Add the diced red bell pepper, mushrooms and diced onions. Sauté for 2 to 3 minutes, until the onion and peppers are slightly tender. Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green. Add the minced garlic and grated ginger. Cook for 1 minute. Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
Add the cooked ramen. Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce. Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.
Notes
- You don’t need the seasoning packet that comes in the ramen packages. You can either toss them or keep them for another recipe in the future.
- You can toss the cooked noodles in either sesame or vegetable oil before adding them to the skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 148 kcal
- Sugar: 5g
- Sodium: 1359mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 49mg
