TERIYAKI CHICKEN RAMEN NOODLES
Teriyaki Chicken Ramen made in one pot. Everything you love about this takeout favorite, stir-fried with ramen noodles.
Provided by Kelly
Categories Main Course
Time 27m
Number Of Ingredients 19
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, quick, all-in-one recipe that satisfies a craving for Japanese food!
Provided by grooms86
Time 25m
Yield 2
Number Of Ingredients 8
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
SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
GRILLED TERIYAKI CHICKEN WITH RAMEN NOODLES
Give your grilled teriyaki chicken more taste with ramen. Grilled Teriyaki Chicken with Ramen Noodles is chock full of delicious Asian-style flavor.
Provided by My Food and Family
Categories Japanese Recipes
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients. Pour 1/4 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of breasts with dressing mixture. Refrigerate 1 hour to marinate. Meanwhile, refrigerate remaining dressing mixture until ready to use.
- Heat grill to medium heat. Insert tip of sharp knife into one short side of each block of Noodles; use to split block horizontally in half to make 2 layers. Discard Seasoning Packets or reserve for another use. Place noodles, in single layer, on center of prepared foil sheet; top with vegetables. Bring up sides of foil sheet, leaving opening at top.
- Combine broth and 1/3 cup of the remaining dressing mixture; pour over vegetables and noodles. Fold foil to make packet.
- Remove chicken from marinade; discard marinade. Grill chicken 8 min. on each side or until done (165°F), turning and brushing occasionally with remaining dressing mixture. Meanwhile, place foil packet on grill grate next to chicken; grill 12 to 14 min. or until vegetables are crisp-tender.
- Remove packet from grill. Cut slits in foil to release steam before carefully opening packet; sprinkle vegetables with nuts. Serve with the chicken.
Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
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