20-Minute Chicken Ramen Stir-Fry
A quick and tasty meal combining tender chicken, fresh broccoli, and flavorful ramen noodles, perfect for busy weeknights.
Ingredients
Sauce Ingredients
- 1/4 cup Low-Sodium Soy Sauce
- 1 Tablespoon Cornstarch
- 1/3 cup Low-Sodium Chicken Stock
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Brown Sugar
- 3 cloves Garlic, chopped
Main Ingredients
- 6 ounces Ramen Noodles Instant noodles work great.
- 2 Tablespoons Cooking Oil
- 1 pound Boneless, Skinless Chicken Breast, chopped
- 8 ounces Broccoli Florets Chop into small pieces for quicker cooking.
- 2 Green Onions, chopped (optional)
- 1 Tablespoon White Sesame Seeds (optional)
Instructions
Preparation
- In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add the chicken stock, rice vinegar, brown sugar, and garlic, and whisk until evenly combined.
- Heat a pot or bowl of water until steaming. Add the noodles and soak until just tender, then drain.
- Toss the chicken with salt and pepper.
Cooking
- Heat a wok or non-stick pan over medium-high heat. Add 1 tablespoon of oil and the chicken; sauté until cooked through, about 4 to 5 minutes. Set the chicken aside.
- Return the wok to heat, add 1 tablespoon of oil, and the broccoli; sauté until bright green and tender.
- Add the sauce and toss to coat; cook until reduced slightly.
- Add the chicken and noodles, tossing to coat in the sauce.
- Remove from heat and add the green onions and sesame seeds if using.
Serving
- Serve the stir-fry hot in bowls, garnished with extra green onions or sesame seeds for added flavor and crunch.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove until warmed through. Feel free to add other vegetables like bell peppers, carrots, or snap peas for more flavor and nutrition. For a spicy kick, add a teaspoon of red pepper flakes to the sauce.