Name: Creamy Peanut Butter Chicken Ramen Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/3 cup creamy peanut butter; 1/2 cup chicken broth; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 teaspoon hot sauce; 2 cloves garlic, minced; 2-3 tablespoons peanut oil; 1 lb boneless chicken breast; Salt and pepper, to taste; 2 cups broccoli florets; 1 cup baby carrots, julienned; 1/2 small yellow onion, sliced; 1 stick celery, chopped; 1 bell pepper, sliced (red, green, or mix); 3 oz ramen noodles (1 package, seasoning packet discarded); Green onions, sliced (for garnish); Roughly chopped peanuts (for garnish)

Ingredients

1/3 cup creamy peanut butter

1/2 cup chicken broth

2 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon hot sauce

2 cloves garlic, minced

2-3 tablespoons peanut oil

1 lb. boneless chicken breast

Salt and pepper, to taste

2 cups broccoli florets

1 cup baby carrots, julienned

1/2 small yellow onion, sliced

1 stick celery, sliced

1 sliced bell pepper (red, green, or both)

3 oz. ramen noodles (1 package, seasoning packet discarded or saved)

Green onions, for garnish

Roughly chopped peanuts, for garnish

Instructions

Step 1: Make the sauce by combining peanut butter, chicken broth, soy sauce, sugar, hot sauce, and minced garlic in a medium bowl. Stir until well mixed. Transfer about 1/3 cup of the sauce to a quart-sized freezer bag and set the rest aside for later.

Step 2: Pat the chicken breast dry and cut into bite-sized pieces. Season with salt and pepper, then place into the freezer bag with the reserved peanut sauce. Seal the bag, pressing out excess air, and massage to coat the chicken evenly. Set aside while preparing other ingredients.

Step 3: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook, stirring occasionally, until cooked through (about 7 minutes). Remove chicken from skillet and set aside.

Step 4: Bring a small saucepan of water to a boil. Cook the ramen noodles for 1 ½ to 2 minutes, without using the seasoning packet. Drain well and let steam escape completely.

Step 5: In the same skillet, add a little more oil if needed. Stir-fry broccoli and carrots over medium-high heat for 2 to 3 minutes, stirring frequently. Add onions and celery, cooking for 1 more minute. Then add bell peppers and cook for another 1 to 2 minutes. Return the cooked chicken to the skillet and toss to combine.

Step 6: Reduce heat to low. Add the drained ramen noodles and the remaining peanut sauce to the skillet. Toss everything together with kitchen tongs to coat the noodles and ingredients evenly. Garnish with green onions and roughly chopped peanuts before serving.

Tips & Variations

For extra flavor, marinate the chicken in the peanut sauce for at least 30 minutes before cooking.

Swap chicken for tofu or shrimp to change up the protein.

Add additional veggies such as snap peas or mushrooms for more variety.

If you prefer a spicier kick, increase the hot sauce or add a pinch of red pepper flakes.

FAQs

Can I use gluten-free soy sauce for this recipe?

Yes, gluten-free tamari or soy sauce alternatives work well and make this dish suitable for gluten-sensitive diets.

Should I cook the ramen noodles fully or just partially?

Cook the ramen noodles briefly for 1 ½ to 2 minutes until just tender, as they will continue to cook slightly when combined with the stir fry ingredients. Avoid overcooking to prevent mushiness.