Ingredients
- Chicken breast, boneless and skinless: 1 pound
- Ramen noodles (without seasoning packet): 2 packages
- Soy sauce: 3 tablespoons
- Brown sugar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Frozen mixed vegetables: 1 cup
- Garlic, minced: 2 cloves
- Green onions, sliced: 2
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a bowl, whisk together soy sauce, brown sugar, and sesame oil. Set aside.
- Step 2: Cook ramen noodles according to package directions, but slightly undercook them (about 1 minute less). Drain and set aside.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Add the minced garlic and frozen mixed vegetables to the skillet. Cook for 3-5 minutes, or until the vegetables are heated through.
- Step 5: Pour the soy sauce mixture over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.
- Step 6: Add the cooked ramen noodles to the skillet and toss to coat with the sauce. Cook for another 1-2 minutes, stirring frequently, until heated through. Garnish with sliced green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or chicken broth to prevent the noodles from drying out.
- Serve topped with a fried egg for added protein and richness.
- To prevent soggy noodles, slightly undercook the ramen during boiling as they will continue to cook in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American