Best Easy Ramen With Chicken And Teriyaki Sauce Recipes

TERIYAKI CHICKEN RAMEN NOODLES

Teriyaki Chicken Ramen Noodles image

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

Provided by Kelly

Time 27m

Number Of Ingredients 19

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
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)

Steps:

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 : ServingSize 1 serving, Calories 366 kcal, Carbohydrate 22 g, Protein 29 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 1327 mg, Fiber 3 g, Sugar 9 g

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Easy Ramen with Chicken and Teriyaki Sauce image

Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!

Provided by grooms86

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

2 (3 ounce) packages ramen noodles (flavor packets discarded)
1 tablespoon butter
2 medium carrots, peeled and thinly sliced
1 medium zucchini, chopped
1 medium onion, chopped
2 cups cooked, shredded chicken breast meat
1 tablespoon teriyaki sauce, or more to taste
salt and ground black pepper to taste

Steps:

Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g