Chicken Ramen Stir-Fry
Ramen Stir
Fry is a simple but tasty dish that is suitable for every night of the week.
Filled with crunchy vegetables cooked in a spicy and tasty sauce, served on
ramen noodles, this dish is made for the home!
Ingredients
Sauce:
- 1 Tbsp Cornstarch
- 1 Tbsp Rice Vinegar
- 2 Tbsp Brown Sugar
- 3 cloves Garlic, chopped
- 1/4 cup Low-Sodium Chicken Stock
- 1/4 cup Low-Sodium Soy Sauce
Stir-Fry:
- 8 oz Broccoli Florets, fresh or frozen
- 2 Tbsp Cooking Oil, divided
- 6 oz Ramen Noodles (Instant Ramen works best, but discard any flavor packets)
- 1 lb Boneless, Skinless Chicken Breast, chopped
- 2 Green Onions, chopped (opt)
- 1 Tbsp White Sesame Seeds (opt)
Instructions
First, In a
small bowl, whisk together the soy sauce and cornstarch until no pieces are
left. Add the chicken broth, rice vinegar, brown sugar and garlic, then whisk
until a smooth mixture.
Then, Put
the ramen in a large bowl and pour over very hot tap water (I let the water run
for a minute to become very hot). Set aside to let the noodles soften.
While the
noodles are soaking, mix the chicken with salt and pepper.
Heat a wok
or nonstick skillet over medium-high heat. Add 1 tbsp. Oil soup and chicken.
Sauté until chicken is cooked through 4 to 5 minutes. Put the chicken aside.
Return the
wok to medium-high heat. Add 1 tbsp. Oil soup then broccoli.
Sauté broccoli
until it turns bright green, then continue cooking until broccoli is tender (if
you use frozen broccoli, sauté until hot). and that the excess water
disappears).
Add the
sauce to the pan and mix to coat the broccoli. Continue cooking until the sauce
decreases slightly, 1 to 2 minutes.
Meanwhile,
drain the ramen noodles and add them to the pan. Add the chicken to the pan and
mix to coat with sauce.
Remove the
heat and add the scallions and sesame seeds if you use them. Happy Cooking
Time.
