20-Minute Chicken Ramen Stir Fry
An easy upgrade to your instant ramen packets!
20-Minute Chicken Ramen Stir Fry
For the sauce:
- 1/3 cup chicken stock
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 3 cloves garlic, minced
For the stir fry:
- 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
- 2 tablespoons cooking oil of your choice
- 1 lb boneless skinless chicken breasts, chopped
- 1 1/2 cups broccoli florets
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Kosher salt and freshly ground black pepper, to taste
Preparation
- In a small bowl, whisk together the soy sauce and cornstarch until smooth. Add chicken stock, rice vinegar, brown sugar, garlic, and ginger and whisk again. Set aside.
- Heat a bowl or pot of water until steaming. Add ramen noodles and let soak until tender. Once tender, drain.
- Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of the oil.
- Once hot, add chicken and season with salt and pepper. Saute until chicken is cooked through, 4-5 minutes. Remove chicken to a plate and set aside.
- Add remaining oil, followed by broccoli. Cook until broccoli is bright green and tender.
- Add sauce to pan and toss to coat. Let cook until sauce reduces slightly, about 2 minutes. Add chicken and noodles to pan and toss to coat.
- Top with green onions and sesame seeds and enjoy!