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Skillet Chicken Ramen Toss
(3 Votes)
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- SERVES
- 6
- COOK TIME
- 20 Min
If you've never experimented with Asian-style Ramen noodles, you're in for a treat. Our budget-friendly and quick-cooking Skillet Chicken Ramen Toss can be on the table in no time!
What You'll Need
- 3 tablespoons vegetable oil, divided
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups fresh broccoli florets
- 1 red bell pepper, cut into 1/2-inch chunks
- 1/4 teaspoon black pepper
- 2 (3-ounce) packages chicken-flavored Ramen noodles, noodles broken up
- 2 cups water
What to Do
- In a large skillet over medium-high heat, heat 2 tablespoons oil until hot.
- Add chicken and cook 5 minutes. Add broccoli, bell pepper, and black pepper and continue cooking 5 to 8 minutes, or until chicken is no longer pink and vegetables are tender. Remove to a bowl.
- Heat remaining oil in skillet; add noodles. Cook until browned, stirring constantly. Add seasoning packets, water, and vegetable mixture to skillet. Cook until water is absorbed and noodles are tender, stirring occasionally.
Notes
There's so much that you can do with Ramen noodles! For some of our favorite ideas, check out our collection of Unforgettable Ramen Noodle Recipes.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 343
- Calories from Fat 141
- Total Fat 16g 24 %
- Saturated Fat 4.8g 24 %
- Trans Fat 0.0g 0 %
- Protein 18g 36 %
- Amount Per Serving % Daily Value *
- Cholesterol 36mg 12 %
- Sodium 1,010mg 42 %
- Total Carbohydrates 31g 10 %
- Dietary Fiber 2.6g 11 %
- Sugars 2.8g 0 %
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toniretman 5006408
Sep 28, 2017
easy. next time I'll use pre cooked chicken. Used asparagus instead
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hands 9655937
Sep 19, 2017
A quick light and tasty dinner. I added onions, celery and water chestnuts. Served with a dash of soy sauce. Plenty of leftovers for a yummy lunch too.
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hands 9655937
Sep 19, 2017
I also used canned chicken for an even quicker dinner.
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