Ramen

This was the final meal I made for Marissa and Jeff while I was in Chicago last month caring for baby Max for three weeks. I already miss them so much! Happily, they will be here for Christmas in only 5 days!!! It was nice to end the trip with a quick and easy recipe! This should be in your monthly rotation!

Quick Chicken Ramen Stir Fry

• Three 3.5-ounce packages instant ramen noodles, flavor packets discarded
• 2/3 cup chicken stock
• 1/2 cup oyster sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons Sriracha
• Olive oil
• 2 pounds boneless, skinless chicken thighs, diced
• 2 cups small broccoli florets
• 1 sweet onion, peeled and chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1 cup sliced shiitake mushrooms
• 4 cloves garlic, peeled and minced
• 1 tablespoon freshly grated ginger
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.

Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.

In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar, and Sriracha. Line up all your ingredients next to the stovetop so that you can add them quickly as the recipe calls for them.

Turn heat to high and add 2-3 more tablespoons oil and then stir in the broccoli, onion, bell pepper, and mushrooms until tender, about 5-6 minutes.

Stir in garlic and ginger until fragrant, about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.

Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Serves 4