Description
Fast, family-friendly ramen with tender chicken, sweet chili sauce, and crisp veggies for a bold weeknight bowl.
Ingredients
1 lb boneless skinless chicken breast, thinly sliced
1/2 cup sweet chili sauce
2 tbsp low-sodium soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
3 packs ramen noodles (3 oz each), seasoning discarded
2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 cup carrots, julienned
3 green onions, sliced
1/4 cup cilantro or basil, chopped (optional)
Lime wedges, for serving
Red pepper flakes or sriracha, to taste (optional)
Instructions
1. Marinate chicken with 2 tbsp sweet chili sauce, 1 tbsp soy sauce, half the garlic and ginger; rest 10 minutes.
2. Boil ramen 3 minutes until tender; drain and set aside.
3. Heat oil in a large skillet or wok over medium-high; stir-fry chicken 5–6 minutes until cooked; remove.
4. Add bell pepper, carrots, remaining garlic and ginger; cook 2–3 minutes until crisp-tender.
5. Return chicken to pan; add noodles, remaining sweet chili sauce and soy sauce; toss until coated and glossy.
6. Adjust heat with red pepper flakes or sriracha if desired; add a splash of water if needed to loosen.
7. Serve topped with green onions and herbs; finish with lime juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes