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Orange Peanut Chicken Ramen

This Orange Peanut Chicken Ramen is an easy, delicious dinner option that's loaded with lots of fresh veggies, lean chicken, tender ramen noodles and crunchy stir-fried peanuts. The sweet, gingery Asian sauce ties it all together!

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 357 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the ramen noodles:
  • 6-10 ounces  ramen noodles instant, fresh or dried
  • peanut oil for drizzling
For the peanut sauce:
  • ¼-1 teaspoon crushed red pepper
  • ¼ cup low sodium soy sauce
  • 2 tablespoons brown sugar light or dark
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves garlic finely minced
  • finely grated zest of 1 medium size orange
  • ¼ cup fresh orange juice
  • 2 tablespoons peanut oil canola, grapeseed, sunflower, safflower oil)
  • ½ cup roasted salted peanuts coarsely chopped
  • 3 tablespoons sesame seeds
For the chicken and veggies:
  • 1 tablespoon peanut oil you could also use avocado, canola, grapeseed, sunflower or safflower oil
  • 1 pound ground chicken
  • ½ large red onion thinly sliced
  • 8-10 multi colored mini bell peppers or 1 medium bell pepper, cut in slivers
  • fresh cilantro and/or basil leaves for garnish
  • sesame seeds for garnish

Instructions

For the ramen noodles:
    Cup of Yum
  1. Fill a large pot three-quarters full of water and bring to a boil. Add ramen noodles and cook, stirring occasionally. Use the package directions for cooking time as ramen noodles vary, depending on if they're instant, fresh or dried. Rinse with cold water, drain well. Drizzle the ramen lightly with peanut oil. Toss to coat and set aside.
For the peanut sauce:
  1. Combine the crushed red pepper, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, orange zest and orange juice in a medium-size, bowl. Set aside.
  2. Combine the peanuts, peanut oil and sesame seeds in a large sauté pan over medium heat until peanuts and sesame seeds turn deep golden brown, stirring occasionally (about 3-4 minutes). Watch the peanuts carefully once they start turning color as you want them golden but not burned.
  3. With a rubber spatula, transfer the peanut mixture to the bowl with the other sauce ingredients, scraping out all of the sauce.
For the chicken and veggies:
  1. Add 1 tablespoon of peanut oil to the pan and heat over medium heat until hot. Add the ground chicken and break apart the chicken so it covers the bottom of the pan. Season with salt and pepper. Cook without turning for 5-7 minutes or until the chicken is lightly golden on the bottom. As it cooks, occasionally break up any larger pieces with a spatula.
  2. When the chicken is golden, flip and stir for 30 seconds. Add the sliced onion and pepper slivers and stir for another minute.
  3. Add the reserved peanut sauce and the ramen noodles and toss with a tongs to coat and evenly distribute everything. Serve warm garnished with fresh herbs and sesame seeds, if desired.
  4. For the cucumber salad, I just slice mini seedless cucumbers and combine with a dressing of equal parts rice vinegar and honey with a pinch of salt and a pinch of crushed red pepper.

Notes

  • See Café Tips above in post for further instructions and tips.
  • Recipe inspired from New York Times Cooking

Nutrition Information

Calories 357kcal (18%) Carbohydrates 20g (7%) Protein 20g (40%) Fat 23g (35%) Saturated Fat 4g (20%) Cholesterol 65mg (22%) Sodium 462mg (19%) Potassium 896mg (26%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 5013IU (100%) Vitamin C 209mg (232%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 357

% Daily Value*

Calories 357kcal 18%
Carbohydrates 20g 7%
Protein 20g 40%
Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 65mg 22%
Sodium 462mg 19%
Potassium 896mg 19%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 5013IU 100%
Vitamin C 209mg 232%
Calcium 76mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.