Description
A quick and delicious teriyaki chicken ramen dish that’s easy to make!
Ingredients
Scale
- 2 packages ramen noodles (seasoning discarded)
- 2 tablespoons olive oil
- 1 pound chicken (cut into thin bite-sized pieces)
- 1 medium red bell pepper (diced)
- 1 head of broccoli (cut into florets)
- 1/4 cup water
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 3 cloves garlic
- 1 tablespoon ginger (or 1 to 2 inches freshly grated)
- 1 teaspoon chili paste
- 1 1/2 tablespoons corn starch
Instructions
- To ensure this is a quick dinner, read all the instructions before starting, and consider reading my section above on multitasking in this recipe.
- Bring water to a boil to cook the ramen noodles. Cook according to package instructions (without using the seasoning packet), drain and set aside.
- While the water is coming to a boil for the noodles, heat the olive oil in a large 12 inch skillet. Add the sliced chicken and cook until it is no longer visibly pink, about 3 to 4 minutes. You don’t need to make sure it is cooked through.
- Add the diced peppers and broccoli to the skillet. Stir to combine. Cover and cook until both are tender and the chicken is cooked through, another 5 to 7 minutes, stirring once or twice.
- While the chicken and vegetables are cooking, mix together the ingredients for the sauce. When the vegetables are tender, pour the sauce over them and allow to thicken, about 1 to 2 minutes.
- Toss in the drained noodles and serve.
Notes
- See note in the post about making this recipe easier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg