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Easy Chicken Ramen with Veggies

By Georgia Johnson
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Ingredients 

  • 3 3-oz. packages dry ramen noodles
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 Tablespoon canola oil
  • 1-1/2 lbs. chicken breast, chopped
  • 2 carrots, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 head fresh broccoli, chopped into small pieces
  • 2 cups mushrooms, chopped into small pieces

For the sauce:

  • 1 cup water
  • 1/3 cup soy sauce
  • 2 Tbsp. maple syrup
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 1/2 Tbsp. chili garlic sauce
  • 1 clove garlic, minced

For topping, optional:

  • Chopped green onions
  • Sesame seeds

Instructions

  • Unwrap ramen noodles and discard seasoning packet. In a medium pot set to high heat, boil 6 cups water. Stir in ramen noodles. Cook noodles for about 2 minutes, until still chewy. They will continue cooking in the sauce once combined. Drain noodles and rinse with cold water; set aside.

    Drizzle oil in a large skillet to medium-high heat. Add chopped chicken and vegetables. Sauté for 7-8 minutes, until chicken is fully cooked and veggies are tender. Remove from heat. Add ramen to skillet.

    In a small bowl, mix cornstarch and 2 Tbsp. water; set aside.

    In a small pot, whisk all sauce ingredients together. Bring to a boil, then reduce heat to low. Stir in cornstarch-water mixture. Simmer and stir until thickened, 2-3 minutes. Mixture should coat the back of a spoon.

    Pour sauce over noodle mixture. Mix to coat everything evenly in the sauce.

    Set skillet to medium-high heat and cook mixture, until noodles are tender, about 3 minutes.

    Garnish with sesame seeds and chopped scallions, if desired.

    Serve hot and enjoy!
Course: Weeknight Meals