Two Peas & a Pot

QUICK CHICKEN RAMEN NOODLE STIR FRY

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.
From Damned Delicious

INGREDIENTS:

• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 1/3 cup chicken stock
• 1/4 cup oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon Sriracha, or more, to taste
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, diced (or rotisserie chicken)
• 1 1/2 cups small broccoli florets, or zucchini 
• 1 cup diced sweet onion
• 1 cup diced red bell pepper
• 1 cup sliced shiitake mushrooms
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger-I used dried
• 2 green onions, thinly sliced
• 1/2 teaspoon toasted sesame seeds

DIRECTIONS:

1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
4. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
5. Stir in garlic and ginger until fragrant, about 1 minute.
6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
7. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
8. Serve immediately, garnished with green onions and sesame seeds, if desired.