Chicken & Broccoli Ramen Noodle Stir Fry {gluten free}

Print Recipe

Course Main Dishes

Cuisine Asian Inspired

Keyword chicken and broccoli ramen

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 354

Author Michelle

Ingredients

For the sauce

⅓ cup coconut aminos
¼ cup broth
1 tbsp rice vinegar sub apple cider vinegar
1 ½ tsp arrowroot starch
2 tsp coconut sugar
1 thumb ginger grated
2 cloves garlic minced
1 tsp onion powder
Salt and pepper

For the stir fry

2 bricks of gluten-free ramen
2 tbsp avocado oil
1 ½ cup broccoli florets
1 lb chicken breast cubed
Salt and pepper
4 sprigs of green onion chopped in 1" pieces

Instructions

Combine the ingredients for the sauce in a bowl and whisk well. Set aside.
Add the ramen bricks to a bowl and cover with hot water. Cover the bowl with a plate and allow to sit for about 15 minutes, separating halfway through and replacing the water if needed. Allow to sit until softened for about 10 minutes—strain and lightly coat with some avocado or olive oil to prevent sticking.
While the ramen softens, place a large, deep pan on the stove over medium heat. Add the avocado oil. Once shimmering, add the broccoli and lightly season with salt and pepper. Saute for 5-6 minutes or until the broccoli is bright green and fork tender. Set aside.
Season the chicken with salt and pepper, and add to the pan in a single layer, adding more avocado oil if needed. Allow to cook for 2-3 minutes on each side or until cooked through to 165 F. Remove from the pan.
Reduce the heat to medium-low and pour the sauce into the pan, along with the green onions. Allow to simmer and reduce, stirring often for a few minutes.
Once the sauce is thick and fragrant, add the cooked chicken, broccoli, and ramen noodles. Use tongs to coat the noodles in the sauce.
Serve fresh and enjoy!

Notes

Use sweet potato glass noodles or cassava noodles for grain free, and cook according to the package instructions.

Sub chicken breast for chicken thigh, or a mixture of the two.

For a thicker sauce, add a slurry of 1 tsp arrowroot starch mixture with 1-2 tsp of water to the cooked sauce. For a thinner sauce, add a splash of chicken broth.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition