Chicken Veggie Noodle Stir Fry

Chicken Veggie Noodle Stir Fry Recipe

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1/3 cup chicken stock
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 tablespoon canola 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 shiitake mushrooms
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.

In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.

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.

Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

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