Chicken Ramen
This chicken ramen is an easy and flavorful 30-minute skillet dinner With veggies, noodles, chicken, and an addictive sauce coating it all, this is a dinner the whole family will love
This chicken ramen is an easy and flavorful 30-minute skillet dinner With veggies, noodles, chicken, and an addictive sauce coating it all, this is a dinner the whole family will love
- 1 clove garlic
- 1 tablespoon ketchup
- 2 tablespoons worcestershire sauce
- 2 tablespoons reduced sodium soy sauce
- fine sea salt and freshly cracked pepper
- 3 packages (3 ounces each) ramen noodles (seasoning packets discarded)
- 2 tablespoons vegetable oil (separated)
- 1 teaspoon ginger paste ((or ~1 inch fresh ginger))
- 1/2 large red bell pepper ((~2/3 cup) chopped into small pieces)
- 3/4 cup chopped broccoli (chopped into small pieces)
- 2 ounces chopped mushrooms ((~3/4 cup) chopped into small pieces)
- 2-3 teaspoons sriracha
- 1 tablespoon packed dark or light brown sugar ((i like dark))
- 1 large chicken breast or thigh (1/2 pound), (chopped int
- garnish with sprinkle of toasted sesame seeds 3-4 green onions, 1-2 tablespoons chopped cilantro, and a few d
- Carbohydrate 10.4665476987917 g
- Cholesterol 0 mg
- Fat 10.4916077757325 g
- Fiber 1.38063288006666 g
- Protein 2.87644853484441 g
- Saturated Fat 0.785303269120918 g
- Serving Size 1 1 -4 serving (115g)
- Sodium 730.163391130201 mg
- Sugar 9.08591481872503 g
- Trans Fat 0.281774321203181 g
- Calories 140 calories
Step-by-step
- Follow package directions to cook the ramen noodles. Discard seasoning packets.
- Drain noodles and toss with 1 tablespoon vegetable oil. Set aside.
- Meanwhile, in a large skillet, add remaining 1 tablespoon oil and heat over medium heat.
- Add garlic and ginger. (I grate fresh garlic and ginger on a microplane OR if I'm in a hurry I use ginger paste! If sensitive to ginger feel free to reduce)
- Sauté for about 2 minutes until soft.
- Add the red bell pepper, broccoli, and mushrooms.
- Sauté for 3-5 minutes or until crisp tender.
- Meanwhile, in a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, sriracha (to taste; we add in all 3 teaspoons but it does have a bit of heat!), and brown sugar.
- Whisk until combined and set aside.
- Chop up the chicken into small bite-sized pieces.
- Season chicken with salt and pepper to taste (both sides).
- Push the vegetables to one side of the skillet and add the chicken to the other side.
- Cook the chicken, stirring until no longer pink, about 2-3 minutes depending on size it was cut to.
- Now combine everything and pour the sauce over it all. Stir.
- Add drained noodles on top and toss with tongs until noodles are coated in sauce and all ingredients are incorporated in.
- Add a few drizzles of sesame oil to taste.
- Add toasted sesame seeds, green onions, and cilantro as desired.
- Enjoy immediately.
My Go-To Weeknight Dinner: Chicken Ramen
As a busy working mom, time is always of the essence. Dinner prep needs to be quick, easy, and, most importantly, delicious. That's where this chicken ramen recipe comes in. It’s become a staple in our household, a reliable weeknight warrior that consistently pleases everyone. Forget the takeout menus and expensive restaurant bills; this recipe is both budget-friendly and surprisingly sophisticated.
The beauty of this dish lies in its adaptability. I often adjust the vegetables based on what's fresh and in season at the market. Sometimes, I add a handful of spinach at the very end for an extra boost of nutrients. Other times, I might swap out the mushrooms for some snow peas or even a handful of edamame. The versatility is what keeps this recipe exciting, preventing it from becoming monotonous.
The Sauce: The Secret Weapon
The real star of this show, however, is the sauce. It's a simple yet magical blend of soy sauce, Worcestershire sauce, ketchup, a touch of sriracha for a kick (adjust to your spice preference!), and a spoonful of brown sugar to balance the savory elements. This sauce perfectly coats the noodles, chicken, and vegetables, creating a symphony of flavors in every bite. It's the kind of sauce you'll want to lick off the pan (don't judge me!).
Beyond the Weeknight: A Versatile Dish
This ramen isn't just for busy weeknights; it's remarkably versatile. I've taken it on camping trips, modifying it slightly to suit the campfire cooking. It's also a great option for potlucks or casual gatherings. Just double or triple the recipe, and you'll have a crowd-pleasing dish that's easy to transport and serve.
The recipe itself is straightforward, requiring minimal cooking skills. Even my teenagers can whip it up (with a little supervision, of course). It's the perfect recipe to teach your children or anyone looking to build their confidence in the kitchen. Plus, it’s a great way to sneak in some extra vegetables for picky eaters.
Personal Touches and Variations
Over time, I’ve added my personal touches to this recipe. For instance, I often use fresh garlic and ginger, grating them directly into the pan for the most vibrant flavor. However, if I’m short on time, ginger paste works just as well. I also love to garnish the finished dish with a sprinkle of toasted sesame seeds, some chopped green onions, and a bit of fresh cilantro. These small additions elevate the dish, adding both visual appeal and an extra layer of flavor complexity.
This chicken ramen is more than just a meal; it's a testament to the power of simple, fresh ingredients and a little bit of culinary creativity. It’s a reminder that even on the busiest of days, a delicious and satisfying home-cooked meal is entirely achievable. So, next time you're looking for a quick, flavorful, and family-friendly dinner, give this recipe a try. You won't be disappointed.
