Saturday, January 23, 2016

Spicy Chicken with Ramen

There's a restaurant in town that specializes in Asian noodles and every so often I get a yen for one of their meals - the only problem being, the noodles often sound better than they actually taste. Not to mention the amount of sodium I'm certain goes into the dishes. So this week I got back into my Kitchen Witch test kitchen and created a noodle bowl of my own thats a little more healthy and a lot more tasty.

 It's super easy to make, economical, and really, really good!

So join me today in the Casa de Kitchen Witch and I`ll show you how I did it!

Spicy Chicken With Ramen
Visit the printable recipe HERE

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 2

  • 2 cups chicken tenders cut into small bite sized pieces
  • 1⁄2 cup green onion, chopped
  • 1 diced red pepper
  • 2 stalks diced celery
  • 1/8 cup vegetable oil
  • 1/8 cup low sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp peanut butter
  • 1 tbsp rice wine vinegar
  • 1 tsp minced garlic
  • 1 tsp fresh grated ginger
  • 1/2 tsp sesame oil
  • 2 tsp Siracha sauce
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped roasted, salted peanuts
  • 2 packages hot and spicy ramen noodles
  1. Whisk together the garlic, ginger, honey, peanut butter, soy sauce, vinegar, Siracha and sesame oil. Set aside.
  2. Lightly sprinkle the chicken tenders with about 1 tsp of the spicy broth flavouring mix from one of the Ramen packages.
  3. In a large non-stick pan misted with olive oil or cooking spray, saute the chicken tenders until cooked through. Add the green onions, celery, and red pepper and continue to saute another minute or two until the veggies are beginning to soften.
  4. Put the rest of the opened flavouring package for the Ramen into a large pot of water and bring it to the boil. Add both packages of Ramen noodles and cook just until they begin to pull apart (about 1 minute max) and then immediately drain. (save the additional flavour packages to use in future soups)
  5. Place the noodles back into the wok and gently toss into the chicken, veggies and sauce (if the sauce has cooled bring the heat back up but don't bring to the boil because you don't want to over cook the noodles.
  6. Add the peanuts and cilantro and serve in large bowls.

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

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