Chicken Ramen Noodles

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

These saucy Chicken Ramen Noodles with broccoli and a simple stir-fry sauce make an easy weeknight meal the whole family will be obsessed with!

Course Dinner

Cuisine Chinese

Keyword Chicken Ramen Noodles

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings servings

Calories 621kcal

Author Chelsea Lords

Cost $8.90

Ingredients

2 tablespoons vegetable oil
1 cup diced yellow onion
1 heaping tablespoon garlic (~4 cloves)
1 teaspoon minced ginger
3/4 pound (12 oz.) diced chicken thighs
5 cups diced broccoli (4-5 small heads)
3 packages (3 oz. EACH) ramen (instant) noodles, seasoning packets discarded

Sauce

2 teaspoons corn starch
1/4 cup lite (low-sodium) soy sauce Note 1
1/2 cup low-sodium chicken broth
2 teaspoons toasted sesame oil
1 tablespoon EACH: rice vinegar, hoisin sauce, honey
2 tablespoons oyster sauce
1/2 teaspoon Sriracha sauce optional
1/4 teaspoon ground white pepper or 1/8 tsp pepper
Optional garnishes: roughly chopped roasted & lightly salted cashews, 3-4 green onions, a few drizzles of sesame oil, toasted sesame seeds, extra Sriracha sauce

US - Metric

Instructions

SAUCE: Use a fork to whisk together the cornstarch and soy sauce in a bowl. Once smooth, add in the remaining sauce ingredients. Whisk until smooth and set aside.
VEGGIE & CHICKEN PREP: Prepare the veggies before you begin cooking, because once you start, it all goes quickly! Dice the onion. Finely mince the ginger and the garlic. Finely chop the broccoli (1/2 inch pieces). Thinly slice the green onions. Trim chicken thighs of excess fat and cut into very small (1/2-inch) bite-sized pieces. Once everything is cut, set a large pot of water to boil.
COOK CHICKEN: Heat 2 tablespoons oil in a large 12-inch skillet (or wok), over medium-high heat. When hot, add the onion. Cook, stirring frequently with a wooden spoon until the onion is turning golden, about 5-7 minutes. Add the garlic and ginger and cook for another 1-2 minutes or until fragrant. Press to the edges of the pan and add the chicken to the center of the pan in a single layer. Cook chicken until browned, but not cooked through, about 4-5 minutes. Incorporate the onion, garlic, and ginger as you cook the chicken.
RAMEN & BROCCOLI: Meanwhile, add the broccoli and ramen to the boiling water. Immediately press all of the ingredients under the water. Don't salt the water here; the sauce will season these ingredients. Cook, stirring occasionally for 90 seconds (See Note 2). Promptly remove and drain. Give everything a quick rinse (10 seconds) in cool water and then shake off excess water.
ADD SAUCE: Give the sauce one more quick stir and pour the sauce into the chicken and cook, stirring near-constantly until the chicken is fully cooked through, the sauce thickens and begins to bubble at the edges, about 2-4 minutes. Reduce the heat to low. Add the drained ramen and broccoli on top and gently toss with tongs to combine and coat the noodles.
GARNISH: Once everything is coated in the sauce, remove the pan from the heat. Add desired garnishes: a sprinkle of roasted and salted cashews, green onions, and sesame seeds. We usually add a drizzle of sesame oil and (for those that like heat) Sriracha to individual serving bowls. Enjoy hot.

Video

Notes

Note 1: I recommend light soy sauce and low-sodium chicken broth for this recipe. Regular soy sauce and chicken broth made this dish a little too salty for our taste!

Note 2: Any brand of ramen noodles works, but make sure to get the right amount -- 9 ounces is perfect for this recipe. Discard (or save for another recipe) the seasoning packets and just use the noodles. Otherwise, the dish will be too salty and the flavor will be off. Whatever ramen noodles used, reduce the cooking time by 90 seconds, since they'll continue to cook when added to the sauce.

Nutrition