Ramen Noodle Stir-Fry with Chicken and Vegetables recipe
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Ingredients
- 1 ½ 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 ½ cup water ½ cup sliced water chestnuts 1 teaspoon soy sauce 1 teaspoon oyster sauce ¼ teaspoon chile-garlic sauce (such as Sriracha®), or to taste 1 roma tomato, cut into wedges
Nutrition Info
- 438.1 caloriescarbohydrate: 47.6 gcholesterol: 64.6 mgfat: 14.1 gfiber: 6.4 gprotein: 31.9 gsaturatedFat: 5.8 gservingSize: -sodium: 1117.8 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Ramen Noodle Stir-Fry with Chicken and Vegetables
Directions
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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.