Chicken and Ramen Stir-Fry
User Reviews
4.7
Chicken and Ramen Stir-Fry
Description
The recipe begins by cooking the ramen noodles and setting them aside while the chicken is cooked in a combination of sesame and olive oils over medium-high heat until nearly done. Broccoli florets, diced red bell pepper, baby corn, and bamboo shoots are added next, steamed under a cover just until crisp-tender. The cooked noodles return to the skillet where a sauce made from soy sauce, rice vinegar, chili garlic sauce, and ground ginger is stirred in to evenly flavor the dish. Optional garnishes of sliced green onions and sesame seeds add freshness and nuttiness.
The stir-fry is lightly sauced with a mix that balances savory, tangy, and heat elements, highlighting the natural textures of the vegetables and tender chicken. The dish can be finished with salt, pepper, or added soy sauce to taste. Serving immediately preserves the crisp vegetables and optimal flavor integration.
For best results, stir-fry is recommended served fresh but can be stored airtight for up to five days in the refrigerator. This makes it a convenient meal to prepare in advance for quick reheating without losing texture or flavor.
Ingredients
Stir-Fry
- 2 (3 ounce) chicken-flavored ramen discard seasoning packets, packages
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 3 to 4 cups broccoli florets
- 1 red bell pepper seeded and diced small, large
- 1 (14.4 ounce) baby corn drained and halved if necessary, canned
- 1 (8 ounce) bamboo shoots drained, canned
Stir-Fry Sauce
- 2 tablespoons soy sauce plus more if desired
- 2 tablespoons rice vinegar
- 1 to 3 tablespoons Chili garlic sauce or to taste
- 1 to 2 teaspoons ground ginger
Garnishes (Optional)
- 3 to 4 green onions trimmed and sliced into thin rounds
- sesame seeds optional for garnishing
- salt optional and to taste
- black pepper optional and to taste
Instructions
- Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
- To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
- Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
- Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
- Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately.
Notes
- Serve the stir-fry fresh to enjoy the best texture and flavor; it stores airtight in the refrigerator for up to 5 days.
- Adjust chili garlic sauce according to preferred spice level for controlled heat.
- Use fresh chicken breast cut into bite-sized pieces for even, quick cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1160mg | 48% |
| Potassium | 728mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1174IU | 23% |
| Vitamin C | 72mg | 80% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
