Ramen Noodle Stir Fry with Chicken

Ramen Noodle Stir Fry with Chicken

  • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
  • 1/3 cup chicken broth
  • 1/4 cup oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Sriracha, or more, to taste
  • 1 tablespoon sesame seed oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 1/2 cups small broccoli florets
  • 1 cup diced sweet onion
  • 1 cup diced red bell pepper
  • 1 cup sliced  mushrooms
  • 3 tsp. minced garlic
  • 1 tablespoon freshly grated ginger
  • 2 green onions, thinly sliced
  • 1/2 teaspoon toasted sesame seeds

Directions:

  1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
  2. In a medium bowl, whisk together chicken broth, oyster sauce, rice wine vinegar and Sriracha.
  3. Heat sesame 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 ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
  8. Serve immediately, garnished with green onions and sesame seeds, if desired.