Ramen Noodle Stir Fry

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1/3 cup creamy peanut butter

1/2 cup chicken broth

2 Tablespoons soy sauce

1 tablespoon sugar

1 teaspoon hot sauce

2 cloves garlic (minced)

2-3 Tablespoons peanut oil

1 lb. boneless chicken breast

Salt/Pepper (to taste)

2 cups broccoli florets

1 cup baby carrots (julienned)

½ small yellow onion (sliced)

1 stick celery

1 sliced bell pepper (red/green or both)

3 oz. Ramen Noodles (1 package)

Green Onions

Roughly chopped peanuts

Directions

Make the Sauce: Add the peanut sauce ingredients to a medium bowl and stir until combined. (A little texture is okay.) Transfer 1/3 cup of the sauce to a quart freezer bag and set the rest of the sauce aside.

Marinate the Chicken: Pat the chicken completely dry and cut into bite-sized pieces. Season with salt and pepper and transfer to the bag with the peanut sauce. Seal out the air and ensure the chicken gets completely coated. Set it aside while you measure out the remaining ingredients.

Cook the Chicken: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and use a silicone spatula to toss the chicken occasionally as it cooks. Set aside once cooked through, about 7 minutes.

Boil Water for the Ramen: Note- there is no need to include the seasoning packet when cooking the ramen. It can be saved for another recipe or discarded.Begin boiling a small saucepan of water for the ramen so that it’s ready when you’re finishing the stir fry. Cook the ramen for no more than 1 ½ - 2 minutes, use a timer. Drain well once cooked and let all of the steam escape.

Make the Stir Fry: Add a little more oil to the skillet if needed. Add the broccoli and carrots and cook over medium-high for 2-3 minutes, stirring frequently. Add the onions and celery and cook for 1 more minute. Add the bell peppers and cook for 1-2 minutes. Add the chicken back and toss to combine.

Add the Ramen and Sauce: Once the vegetables are softened to your liking, reduce heat to low and add the drained ramen, followed by the remaining peanut sauce. Use kitchen tongs and toss to coat and combine. Garnish with green onions and/or roughly chopped peanuts and serve!

Nutrition

• Calories: 408 kcal
• Total Fat: 23 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 36 mg
• Sodium: 1277 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 23 g