Ingredients:- 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
- 2/3 cup chicken stock
- 1/2 cup oyster sauce
- 2 tablespoons rice wine vinegar
- 1-2 teaspoons Sriracha, or more, to taste
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs, diced
- 1.5 cups small broccoli florets
- 1/2 cup shredded (matchstick) carrots (or diced carrots work too!)
- 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 use the frozen Dorot cubes...3 cubes = 1 tablespoon)
- 2 green onions, thinly sliced (optional for garnish)
- 1/2 teaspoon toasted sesame seeds (optional for garnish)
- 1/4 cup chopped peanuts (optional for garnish)
Directions:
*Throw this dinner together more easily at the 5:00 hour by cubing chicken + prepping veggies beforehand (broccoli, onion, pepper, and mushrooms).
1. In a large pot of boiling water, cook ramen noodles until tender (not fully cooked!), 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 cooked ramen noodles and cooked chicken until heated through and evenly coated in sauce, about 1-2 minutes.
8. Serve immediately, garnished with green onions, sesame seeds, and chopped peanuts (if desired).
*Adapted from www.damndelicious.com