Description
A quick and satisfying chicken ramen stir fry with fresh vegetables and a flavorful sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 packages Ramen noodles (discard seasoning packet)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (any color)
- 1 cup snap peas
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Red pepper flakes, for garnish
- 1 tablespoon vegetable oil
Instructions
- In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
- Cook the ramen noodles according to package directions, then drain and set aside.
- In a small bowl, whisk together the remaining soy sauce, honey, ginger, garlic, and sesame oil.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Stir-fry the chicken until cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Add the vegetables to the skillet and stir-fry until tender-crisp, about 5-7 minutes.
- Return the chicken to the skillet with the vegetables, add the ramen noodles, and pour the sauce over everything. Toss to combine and cook for another 1-2 minutes.
- Garnish with sesame seeds, green onions, and red pepper flakes before serving.
Notes
Customize the vegetables or substitute chicken with tofu or shrimp as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg