Chicken Ramen Noodles

5 from 1 vote

These saucy Chicken Ramen Noodles with broccoli and a quick stir-fry sauce make an easy, crowd-pleasing weeknight dinner!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Asian

Keyword: Chicken Ramen Noodles

Servings: servings

Author: Chelsea Lords

Cost: $8.90

Equipment

Large pot
Large skillet 12-inch, or wok

Ingredients

2 tablespoons vegetable oil
1 cup diced yellow onion
1 heaping tablespoon garlic 4 cloves
1 teaspoon minced ginger
3/4 pound diced chicken thighs 12 ounces
5 cups diced broccoli 4 to 5 small heads
3 (3-ounce) packages ramen (instant) noodles seasoning packets discarded

Sauce

2 teaspoons cornstarch
1/4 cup reduced-sodium soy sauce see note 1
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 sauce optional
1/4 teaspoon ground white pepper or 1/8 teaspoon pepper
Optional garnish see note 2

US - Metric

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 (see note 3). Promptly remove and drain. Give everything a quick rinse (10 seconds) 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. I usually add a drizzle of sesame oil and (for those that like heat) Sriracha to individual serving bowls. Enjoy hot.

Video

Notes

Note 1: I recommend light soy sauce and low-sodium chicken broth for this recipe. Regular soy sauce and chicken broth made this dish a little too salty for my taste!

Note 2: Optional garnish: Roughly chopped roasted and lightly salted cashews, 3–4 green onions, a few drizzles of sesame oil, toasted sesame seeds, and extra Sriracha sauce.

Note 3: Any brand of ramen noodles works, but make sure to get 9 ounces. Discard (or save for another recipe) the seasoning packets and just use the noodles. Otherwise, the dish will be too salty and the flavor will be off. Whatever ramen used, reduce cooking time by 90 seconds, since they’ll continue to cook when added to the sauce.

Nutrition