Description

Quick, weeknight-friendly chicken ramen tossed in a sweet chili and soy glaze with crisp veggies. Balanced heat, big flavor, and ready in under 30 minutes.

Ingredients

Scale

1 lb boneless skinless chicken breast, thinly sliced

2 (3 oz) ramen noodle bricks, seasoning packets discarded

1 tbsp neutral oil (avocado or canola)

1 tbsp sesame oil (optional)

3 garlic cloves, minced

1 large red bell pepper, thinly sliced

2 cups broccoli florets, chopped

1/3 cup sweet chili sauce

2 tbsp low-sodium soy sauce

2 green onions, thinly sliced

1 lime, cut into wedges

Salt and black pepper, to taste

Chili flakes or sriracha, to taste (optional)

Instructions

1. Boil noodles in salted water 3–4 minutes; reserve 1/4 cup cooking water, drain, and toss noodles with a little oil.

2. Season chicken with salt and pepper. Heat neutral oil in a large skillet over medium-high; cook chicken until browned and cooked through (5–7 minutes). Transfer to a plate.

3. Add sesame oil to the skillet; sauté garlic 30 seconds. Add bell pepper and broccoli; stir-fry until crisp-tender, 3–4 minutes.

4. Return chicken to the pan. Add noodles, sweet chili sauce, soy sauce, and a splash of reserved cooking water; toss until glossy and coated, 1–2 minutes.

5. Adjust heat with chili flakes or sriracha; season with salt and pepper to taste.

6. Serve immediately topped with green onions and lime wedges.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 480 kcal
Sodium: 780 mg
Fat: 17 g
Carbohydrates: 45 g
Protein: 32 g