- 1 1/2 cups hot water
- 1 (3 ounce) package Oriental-flavor ramen noodle soup mix
- 2 teaspoons vegetable oil, divided
- 8 ounces skinless, boneless chicken breast halves, cut into 2-inch strips
- 2 cups broccoli florets
- 1 cup sliced onion wedges
- 2 cloves garlic, minced
- 1 cup fresh bean sprouts
- 1/2 cup water
- 1/2 cup sliced water chestnuts
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
- 1 roma tomato, cut into wedges
- Bring 1 1/2 cups water to a boil in a small saucepan. Add ramen noodles, reserving seasoning packet for later use. Cook noodles at a boil for 2 minutes; drain and set aside.
- Heat 1 teaspoon oil in a large skillet over medium heat. Cook and stir chicken in skillet until completely browned, about 5 minutes. Remove chicken from skillet with a slotted spoon to a bowl, reserving drippings in the skillet. Place a plate over the bowl to keep chicken warm.
- Increase heat under the skillet to high. Cook and stir broccoli, onion, and garlic in the skillet until slightly tender, 3 to 5 minutes. Mix drained noodles, reserved seasoning from the ramen noodle package, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce into the broccoli mixture; cook and stir until hot, 3 to 5 minutes. Add tomato wedges; cook until tomatoes are warm, 2 to 3 minutes.
04/29/2018
recipepes.com
Ramen Noodle Stir-Fry with Chicken and Vegetables, recipe
PT15M
PT1H
5
455 calories
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