Chicken Ramen: A 30-Minute Weeknight Dinner
This chicken ramen combines springy noodles, crisp-tender vegetables, bite-size chicken, and a sweet-spicy savory sauce in one pan.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 9 ounces instant ramen noodles 3 packets; discard seasoning packets
- 2 tablespoons vegetable oil divided
- 1/2 teaspoon garlic minced
- 1-1/2 teaspoons ginger paste
- 2/3 cup red bell pepper diced
- 3/4 cup broccoli diced
- 3/4 cup mushrooms diced; 2 ounces
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 to 3 teaspoons Sriracha to taste
- 1 tablespoon light brown sugar firmly packed
- 1 large chicken breast or thigh 1/2 pound, diced bite-size
- salt and pepper to taste
- sesame oil for topping
- sesame seeds for topping
- fresh cilantro or green onions for topping
Instructions
Instructions
- Boil ramen noodles for 1 minute less than the package indicates. Drain, rinse under cold water for 10 seconds, toss with 1 tablespoon vegetable oil, and set aside.
- Heat the remaining oil in a large pan over medium heat. Sauté garlic and ginger for 2 minutes, then add bell pepper, broccoli, and mushrooms. Cook 3–5 minutes until crisp-tender.
- Whisk soy sauce, Worcestershire sauce, ketchup, Sriracha, and brown sugar in a small bowl.
- Season chicken lightly with salt and pepper. Push vegetables aside, add chicken, and cook 2–3 minutes until no longer pink outside.
- Stir chicken and vegetables together and finish cooking the chicken through. Pour sauce over the mixture and toss to coat.
- Add noodles and toss with tongs until coated and mixed with chicken and vegetables. Add sesame oil if using.
- Garnish with sesame seeds, green onions, and cilantro if using. Serve immediately.