Recipe Time: Ramen Noodle Chicken Stir Fry

Every time I make a stir fry, I think - why don't I do more of these! They are easy, fast, healthy and delicious. With this one, I started with this recipe, but made a bunch of changes, so I'm just re-writing it for this post:

Ingredients (serves 4)

Peanut Sauce

• 1/4 c. peanut butter (crunchy or creamy, whatever you have)
• 2 T. soy sauce
• 2 t. toasted sesame oil
• 1 t. sugar or honey
• 1 t. hot sauce or chili paste or whatever spicy condiment you have - add more or less depending on your taste
• 1 clove of garlic, minced
• 1/2 c. water

Stir Fry

• 2 T. oil for sauteeing
• 2 boneless skinless chicken breasts, sliced thinly or cubed, whatever you prefer.
• 2 3 oz. packages ramen noodles (discard the seasoning packet!)
• 5-6 c. stir fry veggies - you can use peppers, onions, broccoli, carrots, snap peas, water chestnuts...whatever. I used frozen mixed stir fry veggies from Costco and added a few random things we had in the fridge too.

Directions:

1. Combine all the ingredients for the sauce and whisk until smooth. 
2. Pour 1/2 the sauce over the chicken and set aside to marinate for 15-20 min.
3. Get a pot of water boiling and prep your veggies while waiting for the meat to marinate
4. In a large skillet saute the chicken until cooked through, 6-10 min. Remove from skillet and set aside in a warm place.
5. While the chicken is cooking, boil the ramen noodles for 1 1/2 - 2 min (you want them al dente). Drain, return to the pot and coat with the remaining sauce. Cover to keep warm
6. Heat the oil in the skillet and saute the veggies for about 10 min or until they're done to your liking - I like mine a little crunchy so it was more like 7 minutes for me. Add the chicken and noodles, stir to combine and continue cooking for another minute or two until everything is nice and heated through. Yummm