Description
A delicious and quick chicken ramen stir-fry featuring diced chicken thighs, fresh vegetables, and a flavorful sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup diced yellow onion
- 1 heaping tablespoon garlic (4 cloves)
- 1 teaspoon minced ginger
- 3/4 pound chicken thighs (12 ounces, diced)
- 5 cups diced broccoli (4 to 5 small heads)
- 3 (3-ounce) packages instant ramen noodles (seasoning packets discarded)
- 2 teaspoons cornstarch
- 1/4 cup reduced-sodium soy sauce
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 2 tablespoons oyster sauce
- 1/2 teaspoon Sriracha (optional)
- 1/4 teaspoon ground white pepper (or 1/8 teaspoon pepper)
- Optional garnish: roasted and salted cashews, green onions, sesame seeds
Instructions
- Use a fork to whisk together the cornstarch and soy sauce in a bowl. Once smooth, add the remaining sauce ingredients. Whisk until smooth, then set aside.
- Prepare the veggies before cooking—it all goes quickly! Dice the onion. Finely mince the ginger and garlic. Finely chop broccoli (1/2-inch pieces). Thinly slice green onions. Trim chicken thighs of excess fat and cut into small (1/2-inch) bite-size pieces. Once everything is cut, set a large pot of water to boil.
- Heat 2 tablespoons oil in a large 12-inch skillet (or wok), over medium-high heat. When hot, add the onion. Cook, stirring frequently with a wooden spoon, until onion is turning golden, about 5–7 minutes. Add garlic and ginger and cook another 1–2 minutes or until fragrant. Press to the edges of the pan and add chicken to the center in a single layer. Cook chicken until browned but not cooked through, about 4–5 minutes. Incorporate the onion, garlic, and ginger as you cook the chicken.
- Meanwhile, add broccoli and ramen to the boiling water. Immediately press all the ingredients under the water. Don’t salt the water; the sauce will season these ingredients. Cook, stirring occasionally, for 90 seconds. Promptly remove and drain. Give everything a quick rinse in cool water and shake off excess water.
- Give the sauce one more quick stir and pour the sauce into the chicken and cook, stirring near-constantly until chicken is fully cooked through and the sauce thickens and begins to bubble at the edges, about 2–4 minutes. Reduce heat to low. Add drained ramen and broccoli on top and gently toss with tongs to combine and coat the noodles.
- Once everything is coated in the sauce, remove the pan from the heat. Add desired garnishes: a sprinkle of roasted and salted cashews, green onions, and sesame seeds. Enjoy hot.
Notes
- Note 1: Adjust soy sauce according to your taste preference.
- Note 2: Garnishes can be varied based on availability.
- Note 3: Cooking times may vary based on your stove and pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg