Name: Chicken Ramen from the Pot
Yield: 3

Chicken Ramen is a quick, flavor-packed 30-minute dinner! Loaded with veggies, noodles, chicken, and a crave-worthy sauce, it’s a meal your family will love!

Chicken Ramen

This is a go-to meal at my house! My family can’t get enough, and I’ve made it so often, I could whip it up in my sleep. It’s the reliable straightforward weeknight dinner or a great way to use up those leftover odds and ends in the fridge!

Featured Comment

Oh, wow! This is satisfying; it’s now in my rotation. straightforward to make, straightforward to adjust for picky eaters, & the chicken was so tender & flavorful. And the sauce! Thank you for sharing this recipe
– Teressa

Ingredients

Here’s what you’ll need to make this straightforward Chicken Ramen:

Ramen Noodles: Toss out seasoning packets or save them for later.
Garlic: Fresh adds more flavor, but pre-minced works fine.
Ginger: Paste is quick, or use fresh for a stronger flavor.
Red Bell Pepper: Dice small for even cooking.
Broccoli: Smaller florets cook faster and mix in better.
Mushrooms: Dice small or skip if your family doesn’t like them.
Soy Sauce: Reduced-sodium keeps the dish from getting too salty.
Worcestershire Sauce: Adds a rich flavor.
Ketchup: Brings a little sweetness to balance the savory.
Sriracha: Add to your heat preference.
Brown Sugar: Balances the heat and savory flavors.
Chicken: Breast, tenders, or thighs work; smaller pieces cook faster.

Chicken being added to the skillet and then the sauce added on top.

How To Make Chicken Ramen

Cook Noodles: Cook the ramen, drain, and toss with oil. keep nearby.
Sauté: Sauté garlic and ginger in a skillet with oil.
Cook Veggies: Add bell pepper, broccoli, and mushrooms; cook until tender.
Make Sauce: Mix the sauce ingredients in a small bowl.
Cook Chicken: Season chicken with salt and pepper, then cook in the skillet until no longer pink.
Combine Ingredients: Stir chicken, veggies, and sauce together.
Add Noodles: Toss noodles in until fully coated with the sauce.
finish & Serve: Top with sesame seeds, green onions, cilantro, and sesame oil. Enjoy!

Noodles being added to skillet and being tossed with the other ingredients.

Tips For Making Chicken Ramen

Cut Veggies Evenly: Smaller, evenly cut veggies will cook faster and blend better into the dish.
Don’t Overcook Noodles: Cook one minute less than the package indicates. They’ll cook more as they’re tossed with the veggies and chicken!
Prep Ingredients Early: Chop veggies and chicken ahead for easier cooking.
Adjust Spice: Add Sriracha to match the spice level you enjoy.
Stir Gently: Mix ingredients carefully so the noodles don’t get mushy.

Storage

Chicken Ramen is best enjoyed right out of the pan! If you have leftovers:

Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
Reheat: Warm in a skillet or microwave with a splash of water.
Freezing: Not recommended—noodles may get mushy.

Chicken ramen sauce adapted from Budget Bytes