Shannon, my friend, made this for dinner and we loved it. It is a delicious meal that can include any vegetables that you have on hand. We also use zucchini, broccoli, cauliflower, mushrooms, bok choy, kale and spinach. You can choose to use anything else you can think of. This recipe is worth a try!
We also have some other recipes you might be interested in trying. I just love them all, in their own special way! Take a peek below at some of them. You just never know when you will find a keeper!
Simple Chicken Stir Fry with Ramen Noodles
- 4 chicken breast, boneless, skinless, cut into strips
- 1/8 cup sesame oil
- 2/3 cup light soy sauce
- 1 tsp dark soy sauce optional
- 1 tblsp hoisin sauce -
- Stir fry
- 1 yellow pepper, large, cubed
- 1 green papper, large, cubed
- 1 onion, large, chopped
- 2 green Thai chilli peppers, finely chopped optional
- 2 green onion. thinly sliced
- 2 carrots, coarsely chopped
- 4 servings Japanese ramen noodles or Cantonese style egg noodles
- salt - to taste
- pepper - to taste
Marinate chicken for at least 30 minutes.
Boil noodles of choice according to package directions and strain.
Sauté vegetables all together with 2-3 tablespoons of oil until cooked and golden brown on medium high heat. Add a few sprinkles of pepper and salt to taste. Set the veggies aside.
Sauté chicken strips on medium high heat, in the same pan, with 1 tablespoon of oil and the marinade. Give each side of the chicken strip 3-4 minutes of cooking time. Break open one breast to make sure fully cooked. Remove chicken from pan. Let rest.
Using the same pan that the chicken was in, add the ramen noodles so they soak up the oil and the sauce. Turn up to medium high heat for 5 minutes and constantly stir to ensure the noodles absorb the sauce. Throw vegetables and chicken back in the pan and stir to combine. Serve immediately.