Teriyaki Chicken Ramen Noodles

Teriyaki Chicken Ramen made in one pot. Everything you love about this takeout favorite, stir-fried with ramen noodles.

Course Main Course

Cuisine Japanese

Keyword asian noodles, chicken breasts recipe, easy asian recipe

Prep Time 12 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 servings

Calories 366 kcal

Author Kelly

Ingredients

1 lb or 2 medium pieces boneless skinless chicken breasts cut into 1-inch cubes
1/8 teaspoon sea salt 1/4 teaspoon black pepper, or to taste
3 teaspoons sesame oil divided
2 packets dried ramen noodles , seasoning packet discarded (or you can use fresh ramen noodles or for low carb, use shirataki noodles)
3 Tablespoons olive oil divided
3 cloves garlic minced
1/2 teaspoon grated or minced fresh ginger
2 cups broccoli florets
1/2 cup grated carrots
1/2 bell pepper cut into thin strips
1/2 cup shelled edamame beans thawed if using frozen
1/2 cup low sodium soy sauce or gluten free tamari
3 Tablespoons coconut sugar or brown sugar packed (for lower carb option, use sweetener of choice)
2 Tablespoons rice vinegar
2 Tablespoons cornstarch or arrowroot starch
1/2 - 2/3 cups water plus more as needed to thin out sauce
1/2 teaspoon red chili flakes or Sriracha sauce optional, to taste
toasted sesame seeds for garnish
thinly sliced green onions for garnish

Instructions

In a large wok or skillet, prepare the noodles according to package directions. Drain and set aside. Meanwhile, season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
After the noodles are finished, drain pan and wipe down with a clean damp towel. Heat over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into the pan along with the cooked chicken and prepared ramen noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
Serve hot topped with sesame seeds and green onions, if desired.

Nutrition Facts

Teriyaki Chicken Ramen Noodles

Amount Per Serving (1 serving)

Calories 366 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g10%

Cholesterol 72mg24%

Sodium 1327mg55%

Potassium 796mg23%

Carbohydrates 22g7%

Fiber 3g12%

Sugar 9g10%

Protein 29g58%

Vitamin A 3455IU69%

Vitamin C 64.2mg78%

Calcium 54mg5%

Iron 2mg11%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.