Teriyaki Chicken Ramen stir fry made in one pot. Everything you love about this takeout favorite, pan-fried with ramen noodles.
With the busy spring season here, quick and easy one pot meals are a a favorite during the busy week. And this Teriyaki Chicken Ramen is one of those dishes that come together in no time. about 25 minutes and super simple to customize with your favorite vegetables. I will toss in whatever leftover veggies I have lingering in the fridge.
Teriyaki Chicken Ramen made in one pot. Everything you love about this takeout favorite, stir-fried veggies with ramen noodles
1 lb. organic chicken tenderloins
1/8 teaspoon g-way sea salt 1/4 teaspoon g-way black pepper, or to taste
2 teaspoon of g-way ground ginger
1 packets fresh ramen noodles
3 tablespoons olive oil divided
3 cloves garlic minced
1/2 teaspoon grated or minced fresh ginger
2 cups broccoli florets
1/2 cup grated carrots
1/2 bell pepper cut into thin strips
1/2 cup Brussel sprouts
1/2 cup chopped kale
1/2 cup snow peas
1/2 cup low sodium soy sauce
3 Tablespoons of brown sugar packed (for lower carb option, use sweetener of choice)
4 Tablespoons rice vinegar
4 Tablespoons cornstarch
3/4 cups water plus more as needed to thin out sauce
1/2 teaspoon red chili flakes (optional), to taste
toasted sesame seeds for garnish (optional)
thinly sliced green onions for garnish (optional)
In a large wok or skillet, prepare the noodles according to package directions. Drain and set aside.
After the noodles are finished, drain pan and wipe down with a clean damp towel.
prepare sauce/ marinade whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. (cool for 30 minutes)
marinate the chicken in 1/2 cup of sauce and season with salt, black pepper, and ginger. Set aside in the fridge for 4-6 hours
Heat over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
Return pan to heat and add remaining olive oil. Add the broccoli, grated carrots, brussels sprouts, chopped kale, snow peas, and red peppers. Cook until the vegetables are just crisp tender, about 2-3 minutes.
Stir into the pan along with the cooked chicken and prepared ramen noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes
Serve hot topped with sesame seeds and green onions, if desired.