Asian: Chicken Ramen Stir Fry

Ingredients for 1 serving(s):

  • 22.7 grams sweet peppers
  • 19.5 grams white onions
  • 5 grams green onions
  • 240 grams chicken breast (after trimming)
  • 36.5 grams water
  • 2.2 grams chicken bouillon
  • 24.8 grams Kikkoman teriyaki sauce
  • 3.5 grams rice wine vinegar
  • 3.2 grams Sriracha
  • 3.4 grams corn starch
  • 8.4 grams soy sauce
  • 6.8 grams Bachan's Japanese Yuzu bbq sauce
  • 0.4 grams salt
  • 1 gram paprika
  • 0.2 grams black pepper
  • 2.9 grams minced garlic
  • 3.5 grams ginger paste
  • 78.2 grams ramen noodles (dried)
  • 1.3 grams olive oil
  • 34 grams snap peas
  • sesame seeds (as preferred)
  • green onions (as preferred for garnish)

Instructions:

  1. Slice the sweet peppers, white onion, and green onion. Cut the chicken into thin strips. Set aside.

  2. In a bowl, combine water, chicken bouillon, Kikkoman Teriyaki Sauce, rice wine vinegar, Sriracha, and corn starch to create your sauce. Mix well and set aside.

  3. Marinate the sliced chicken with soy sauce, Bachan's Japanese BBQ sauce, salt, paprika, and black pepper in a separate bowl. Mix in minced garlic and ginger paste. Allow it to marinate for at least 30 minutes for flavors to meld.

  4. In a large pot, bring water to a boil. Add ramen noodles and cook for 6-7 minutes, or according to package instructions. Once cooked, drain the noodles and return them to the pot, but keep the heat off.

  5. Heat olive oil in a pan over medium heat. Add the marinated chicken and cook until it's almost done. Then, add the sliced sweet peppers and onions. After 2 minutes, incorporate the snap peas. Continue to sauté until the chicken is fully cooked and the vegetables are tender.

  6. Transfer the cooked chicken and vegetables to the pot containing the drained ramen noodles.

  7. Add the prepared sauce from Step 2 to the pot. Sprinkle in the sesame seeds and sliced green onions. Stir everything together until well combined, then serve.