Teriyaki Chicken Ramen
Teriyaki Chicken Ramen is an east weeknight meal that can be ready in about 30 minutes. You will love the simple, big flavor dish.
Servings: 4
Equipment
- large deep sided skillet or wok
Ingredients
- 1 lb chicken breasts, cubed or thighs (boneless/skinless)
- ¼ tsp salt and pepper
- 1 tsp sesame oil
- 2 cups broccoli, chopped
- 1 cup matchstick carrots
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced about 1 tbsp
- 3 packets of instant ramen discard the seasoning packets
- ½-1 cup pasta water *use a little as needed you may not need it all!
- ½ cup teriyaki sauce *more to taste. See notes for homemade recipe.
- 4 Tbsp green onions, diced
Instructions
- In a large, deep sided skillet, add oil and heat on medium. Add the cubed chicken. Season it lightly with salt and black pepper (about 1/4 tsp of each). Brown the chicken for about 12-14 minutes.
- Place the chicken on a plate to the side. It will finish cooking in the sauce when it's added back in. Meanwhile, start the ramen. Add about 6-8 cups of water to a large pot. Once boiling add the ramen in. Cook the ramen for just a few minutes until al dente *do not overcook the ramen!* Save about 1 cup of the ramen pasta water, set it aside and drain the ramen.
- Add the veggies to the same pan. Sauté the veggies for about 5-7 minutes on medium/high heat. Add the garlic and ginger and cook for another minute or two.
- Add the ramen into the veggies, add the chicken, teriyaki sauce and half of the pasta water. Let it come to a simmer for about 3-4 minutes.
- Taste the sauce, add a tablespoon or two more of Teriyaki sauce if desired. You can also add a smidge more pasta water if you want to tone down the flavors at all.
- Add in green onions and serve while hot. Enjoy!
Notes
- Don't overcook the chicken! It's always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Be sure the ramen is al dente, if you overcook it it can become mushy.
- Add veggies you love! Feel free to use whatever veggies you like, this meal is so customizable.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- ⅓ cup low sodium soy sauce
- 1 Tbsp hoisin sauce
- 1-2 Tbsp honey or brown sugar
- 1 Tbsp water
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
- 1 Tbsp sesame oil
- Make the teriyaki sauce by mixing all the ingredients well in a medium sized bowl,
Nutrition
Serving: 1.5 cups of chicken ramen | Calories: 718kcal | Carbohydrates: 64g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 3736mg | Potassium: 1023mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5517IU | Vitamin C: 82mg | Calcium: 88mg | Iron: 6mg