Ramen with Chicken | Quick & Easy Midweek 15-Minute Meal

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles provide more fiber.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and can be made from scraps.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often less expensive.

Start with a 50/50 mixture of chicken broth and water, using about 2 cups per pack of ramen.

Prepare the chicken fillets by seasoning them with taco seasoning.

Make a glaze for the chicken using equal parts ketchup and Agave or honey, adding about a tablespoon of soy sauce and ginger to taste, and a tablespoon of white vinegar.

In a saucepan, sauté mushrooms, bell peppers, and onions until tender, seasoning with salt and pepper.

After about a minute, add a tablespoon of tomato paste and a tablespoon of minced garlic, cooking for another minute.

Turn the heat to medium-high and add the broth mixture, bringing it to a boil.

Once the broth is boiling, add the ramen noodles to the saucepan and flip the chicken fillets in the skillet, applying the glaze on top.

Cook the chicken for about 3-4 minutes per side, adding the glaze to the other side after flipping.

As the ramen noodles soften, turn off the heat and let them sit on the stove to thicken the broth.

To serve, use tongs to pick up the ramen noodles, broth, mushrooms, peppers, and onions, and slice the chicken to lay over the ramen.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens