Description
Tender chicken, chewy ramen noodles, and colorful vegetables are tossed in a savory garlic soy sauce for a quick and comforting dinner that tastes even better than takeout.
Ingredients
Scale
- 2 packs instant ramen noodles, seasoning packets discarded
- 1 pound boneless skinless chicken thighs, sliced thinly
- 2 cups broccoli florets
- 1 large carrot, thinly sliced
- 1 red bell pepper, sliced thinly
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/3 cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
Instructions
- Heat a large skillet or wok over medium high heat until hot.
- In a small bowl, whisk together soy sauce, honey, sesame oil, cornstarch, and chicken broth until smooth.
- Add olive oil to the skillet and cook sliced chicken for 5 to 6 minutes until browned and fully cooked.
- Add broccoli, carrots, bell pepper, and garlic to the skillet. Stir fry for 3 to 4 minutes until vegetables are slightly tender but still crisp.
- Cook ramen noodles according to package directions, undercooking them by about 1 minute. Drain well.
- Add noodles and sauce mixture to the skillet. Toss everything together for 2 to 3 minutes until coated and glossy.
- Stir in green onions and top with sesame seeds before serving hot.
Notes
- Use chicken thighs for the juiciest texture and richest flavor.
- Do not overcook the noodles because they continue softening in the sauce.
- Add chili flakes or sriracha if you prefer extra heat.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken ramen stir fry, ramen noodle stir fry, easy noodle dinner, chicken noodle skillet, quick ramen recipe, savory chicken noodles