Chicken Ramen Stir Fry (Print Version)

# Ingredients:

→ Noodles & Protein

01 - 1 lb boneless, skinless chicken thighs, diced into small chunks

02 - 2 (6 oz) packs of ramen noodles, throw out the seasoning packets

→ Fresh Vegetables

03 - 1 carrot, cut into thin strips

04 - 1 red bell pepper, sliced

05 - 3 green onions, sliced (divide white and green parts)

06 - 1 cup of snap peas

→ Aromatics

07 - 1 tablespoon of minced fresh ginger

08 - 3 cloves of garlic, finely chopped

→ Sauce & Oils

09 - 2 tablespoons of neutral vegetable oil

10 - 2 tablespoons of oyster sauce

11 - 1 teaspoon of sugar

12 - 1/4 cup of soy sauce

13 - 1 tablespoon of sesame oil

14 - 1/4 teaspoon of white pepper

# Instructions:

01 - Put a pot of water on high heat to boil for the ramen noodles.

02 - Mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small dish. Leave it aside for later.

03 - In a spacious wok or skillet, warm up 1 tablespoon of oil over high heat. Toss in the chicken and cook it, stirring often, for about 5-6 minutes until it's fully done and golden. Take the cooked chicken out and put it to the side.

04 - Pour the remaining oil into the same hot pan. Add the carrot strips, snap peas, and bell pepper. Stir them around for 2-3 minutes until they soften but still have a little crunch.

05 - Throw the minced ginger, garlic, and the white part of the green onions into the veggies. Stir fast for about 30 seconds till the smell fills the air.

06 - Cook the ramen noodles in the boiling water for just a couple minutes so they're not fully soft. Strain and set them aside.

07 - Toss the chicken back into the skillet with the veggies. Add the noodles and pour the sauce over. Stir it all up and cook for about 2-3 minutes until it's all hot and evenly mixed.

08 - Sprinkle the green tops of the green onions over everything and serve immediately while it's steaming hot.

# Notes:

01 - Toss those packaged seasoning packets—this homemade sauce tastes way better!

02 - Switch up the veggies with whatever quick-cooking ones you’ve got.

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