Quick Chicken Ramen Noodle Stir Fry

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 (3.5-ounce) packages instant ramen noodles (flavor packets discarded)

1/3 cup chicken stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon Sriracha (or more, to taste)

1 tablespoon canola oil

1 pound boneless, skinless chicken thighs (diced)

1 1/2 cups broccoli florets

1 cup diced sweet onion

1 cup diced red bell pepper

1 cup sliced shiitake mushrooms

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

2 green onions (thinly sliced)

1/2 teaspoon toasted sesame seeds

Directions

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

In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.

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

Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 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 1-2 minutes.

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