Ingredients
- 1 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (adjust to taste)
- ¼ teaspoon ground white pepper
- 6 cups water
- 12 ounces ramen noodles (3 packs, seasoning discarded)
- 3 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breast, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- ½ onion, diced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Green onions, thinly sliced (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sriracha, and white pepper. Set aside.
- In a 3 to 4-quart saucepan, bring 6 cups of water to a low boil over medium-high heat. Add the ramen noodles and cook for 1 to 2 minutes, just until they begin to soften. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a 10 to 12-inch nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and cook for 4 to 5 minutes, until the chicken is cooked through. Remove and set aside.
- In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the diced red bell pepper, mushrooms, and onion. Sauté for 2 to 3 minutes, until slightly tender.
- Add the broccoli florets and sauté for another 1–2 minutes, until vibrant green.
- Add the minced garlic and grated ginger, and cook for 1 minute, stirring constantly.
- Return the cooked chicken to the skillet and stir to combine. Turn off the heat.
- Add the cooked ramen noodles to the skillet. Pour the prepared sauce over and use tongs to toss everything together until evenly coated.
- Garnish with thinly sliced green onions and toasted sesame seeds. Serve hot.
Notes
- You can substitute the vegetables based on your preference or what’s in season. Carrots, snap peas, or cabbage would work well.
- For extra protein, consider adding tofu, shrimp, or beef.
- Adjust the level of sriracha for more or less heat.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
