Grilled Teriyaki Chicken With Ramen Noodles Food

TERIYAKI CHICKEN RAMEN NOODLES

Teriyaki Chicken Ramen Noodles image

Teriyaki Chicken Ramen made in one pot. Everything you love about this takeout favorite, stir-fried with ramen noodles.

Provided by Kelly

Time 27m

Number Of Ingredients 19

Ingredients

1 lb or 2 medium pieces boneless skinless chicken breasts (cut into 1-inch cubes)
1/8 teaspoon sea salt (1/4 teaspoon black pepper, or to taste)
3 teaspoons sesame oil (divided)
2 packets dried ramen noodles
3 Tablespoons olive oil (divided)
3 cloves garlic (minced)
1/2 teaspoon grated or minced fresh ginger
2 cups broccoli florets
1/2 cup grated carrots
1/2 bell pepper (cut into thin strips)
1/2 cup shelled edamame beans (thawed if using frozen)
1/2 cup low sodium soy sauce (or gluten free tamari)
3 Tablespoons coconut sugar or brown sugar (packed (for lower carb option, use sweetener of choice))
2 Tablespoons rice vinegar
2 Tablespoons cornstarch (or arrowroot starch)
1/2 - 2/3 cups water (plus more as needed to thin out sauce)
1/2 teaspoon red chili flakes or Sriracha sauce (optional, to taste)
toasted sesame seeds (for garnish)
thinly sliced green onions (for garnish)

Steps:

In a large wok or skillet, prepare the noodles according to package directions. Drain and set aside. Meanwhile, season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
After the noodles are finished, drain pan and wipe down with a clean damp towel. Heat over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into the pan along with the cooked chicken and prepared ramen noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
Serve hot topped with sesame seeds and green onions, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 366 kcal, Carbohydrate 22 g, Protein 29 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 1327 mg, Fiber 3 g, Sugar 9 g

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Easy Ramen with Chicken and Teriyaki Sauce image

Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!

Provided by grooms86

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

2 (3 ounce) packages ramen noodles (flavor packets discarded)
1 tablespoon butter
2 medium carrots, peeled and thinly sliced
1 medium zucchini, chopped
1 medium onion, chopped
2 cups cooked, shredded chicken breast meat
1 tablespoon teriyaki sauce, or more to taste
salt and ground black pepper to taste

Steps:

Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g

TERIYAKI CHICKEN AND NOODLES

Teriyaki Chicken and Noodles image

We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.

Provided by lazyme

Categories Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces soba noodles, halved
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, sliced crosswise into 1/3-inch slices
6 green onions, sliced diagonally into 1-inch pieces
1 carrot, peeled, thinly sliced diagonally
1/4 teaspoon crushed red pepper flakes
6 tablespoons teriyaki sauce

Steps:

Cook noodles in large pot of boiling salted water until just tender.
Drain well; return to pot.
Add sesame oil and toss to coat.
Heat vegetable oil in heavy large skillet over high heat.
Sprinkle chicken with salt and pepper.
Add chicken to skillet and saute until no longer pink, about 2 minutes.
Add sliced green onions, carrot and crushed red pepper.
Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
Add noodles and teriyaki sauce and toss to blend well.