Description
Crispy chicken, tender-crisp veggies, and chewy ramen tossed in a savory soy-sesame sauce for a fast, flavor-packed weeknight dinner.
Ingredients
3 (3 oz) packs instant ramen, seasoning discarded
1 lb boneless skinless chicken breast or thigh, thinly sliced
2 tbsp neutral oil, divided
3 tbsp low-sodium soy sauce
1 tbsp sesame oil, plus 1 tsp for noodles
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium carrot, cut into matchsticks
1 red bell pepper, thinly sliced
1½ cups small broccoli florets or snap peas
1 tsp honey or brown sugar (optional)
1–2 tsp Sriracha or chili flakes (optional)
2 green onions, thinly sliced
1 tsp toasted sesame seeds, for serving
Lime wedges, for serving (optional)
Salt and pepper, to taste
Instructions
1. Cook ramen 1 minute less than package directions; drain and toss with 1 tsp sesame oil.
2. Season sliced chicken with salt and pepper.
3. Heat 1 tbsp neutral oil in a large wok or skillet over medium-high; stir-fry chicken 3–4 minutes until browned and cooked through. Transfer to a plate.
4. Add remaining 1 tbsp oil to the pan; sauté garlic and ginger for 30 seconds until fragrant.
5. Add carrot, bell pepper, and broccoli; stir-fry 3–4 minutes until tender-crisp.
6. Whisk soy sauce, 1 tbsp sesame oil, honey, and Sriracha in a small bowl.
7. Return chicken to the pan, add noodles, and pour in the sauce.
8. Toss over high heat 2–3 minutes until noodles are coated and lightly caramelized.
9. Stir in green onions; taste and adjust salt, pepper, or heat.
10. Serve hot topped with sesame seeds and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes