Description
A flavorful and crispy Thai Peanut Chicken Ramen recipe featuring tender chicken strips, vibrant vegetables, and a creamy peanut sauce tossed with ramen noodles for a satisfying weeknight meal.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken thighs or breasts (cut into strips)
- 1/2 cup cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Noodles and Vegetables
- 2 packs ramen noodles (discard seasoning packets)
- 2 cups broccoli florets
- 1 red bell pepper (thinly sliced)
- 2 green onions (chopped)
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 2 teaspoons sesame oil
- 1/4 cup warm water
Garnish (Optional)
- Chopped peanuts
- Fresh cilantro
Instructions
- Prepare Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sriracha, sesame oil, and warm water until the sauce is smooth and well combined. Set aside.
- Coat the Chicken: Season the chicken strips lightly with salt and pepper. Toss the chicken in cornstarch until evenly coated, ensuring a crispy texture when cooked.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for 6 to 8 minutes, turning occasionally, until they turn golden brown and crispy. Once cooked, transfer the chicken to a plate and set aside.
- Cook Noodles and Broccoli: Bring a pot of boiling water to a boil. Add ramen noodles and cook for 2 to 3 minutes until just tender, adding broccoli florets during the last minute of cooking. Drain and set aside.
- Sauté Vegetables and Combine: Return the skillet to medium heat and add the sliced red bell pepper. Sauté for 2 to 3 minutes until slightly softened. Then add the cooked noodles, broccoli, and prepared peanut sauce to the skillet. Toss everything together thoroughly until all ingredients are evenly coated with the sauce and heated through.
- Serve and Garnish: Plate the peanut sauce-coated noodles and vegetables, top with crispy chicken strips. Sprinkle chopped green onions, chopped peanuts, and fresh cilantro over the top if desired. Serve hot for a delicious meal.
Notes
- You can substitute ramen noodles with rice noodles or udon for a different texture.
- If the peanut sauce is too thick, add more water or a splash of coconut milk to thin it out.
- For a vegetarian or vegan version, replace chicken with firm tofu and use a plant-based peanut butter.
- Adjust the sriracha amount in the peanut sauce depending on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
