Ramen Noodle Chicken Stir Fry
Description
Ramen noodles, chicken, broccoli, mushrooms, bell pepper in a delicious sauce is an economical, quick and easy stir fry. It can be ready to eat in about 30 minutes.
Ingredients
2 (3.5 oz.) pkgs. instant ramen noodles, flavor packets discarded
1/3 c. chicken stock
1/4 c. oyster sauce
1 T. rice wine vinegar
1 t. Sriracha, to taste
1 T. canola oil
1 lb. boneless, skinless chicken thighs, diced
1 1/2 c. broccoli florets
1 c. diced sweet onion
1 c. diced red bell pepper
1 c. sliced shiitake mushrooms
3 cloves garlic, minced
1 T. freshly grated ginger
2 green onions, thinly sliced, for garnish
1/2 t. toasted sesame seeds, for garnish
Directions
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In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water; drain well.
In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
Heat canola oil in a large skillet over medium heat. Add chicken; cook until golden and cooked through, about 4-6 minutes; set aside.
Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.
4 servings.