Description
A colorful and nutritious chicken and vegetable ramen packed with flavor, perfect for a hearty and healthy meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 packs ramen noodles (discard seasoning packets)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 4 cups chicken broth
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove and slice into strips.
- In the same pot, add garlic and ginger. Sauté for 1 minute until fragrant.
- Pour in chicken broth, soy sauce, hoisin sauce, and sesame oil. Bring to a boil.
- Add ramen noodles and cook for 2-3 minutes until tender.
- Add bell peppers, carrots, cabbage, and broccoli. Simmer for 4-5 minutes until vegetables are just tender.
- Return the sliced chicken to the pot and stir to combine. Cook for 2 more minutes to heat through.
- Serve hot, garnished with green onions and sesame seeds if desired.
Notes
- Use low-sodium soy sauce for a healthier version.
- Swap chicken for tofu for a vegetarian option.
- Add chili flakes or sriracha for a spicy kick.