Orange Peanut Chicken Ramen
This Orange Peanut Chicken Ramen is an easy, delicious dinner option that's loaded with lots of fresh veggies, lean chicken, tender ramen noodles and crunchy stir-fried peanuts. The sweet, gingery Asian sauce ties it all together!
Servings: 6
Calories: 357kcal
Ingredients
For the ramen noodles:
- 6-10 ounces ramen noodles instant, fresh or dried
- peanut oil for drizzling
For the peanut sauce:
- ¼-1 teaspoon crushed red pepper
- ¼ cup low sodium soy sauce
- 2 tablespoons brown sugar light or dark
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic finely minced
- finely grated zest of 1 medium size orange
- ¼ cup fresh orange juice
- 2 tablespoons peanut oil canola, grapeseed, sunflower, safflower oil)
- ½ cup roasted salted peanuts coarsely chopped
- 3 tablespoons sesame seeds
For the chicken and veggies:
- 1 tablespoon peanut oil you could also use avocado, canola, grapeseed, sunflower or safflower oil
- 1 pound ground chicken
- ½ large red onion thinly sliced
- 8-10 multi colored mini bell peppers or 1 medium bell pepper, cut in slivers
- fresh cilantro and/or basil leaves for garnish
- sesame seeds for garnish
Instructions
For the ramen noodles:
- Fill a large pot three-quarters full of water and bring to a boil. Add ramen noodles and cook, stirring occasionally. Use the package directions for cooking time as ramen noodles vary, depending on if they're instant, fresh or dried. Rinse with cold water, drain well. Drizzle the ramen lightly with peanut oil. Toss to coat and set aside.
For the peanut sauce:
- Combine the crushed red pepper, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, orange zest and orange juice in a medium-size, bowl. Set aside.
- Combine the peanuts, peanut oil and sesame seeds in a large sauté pan over medium heat until peanuts and sesame seeds turn deep golden brown, stirring occasionally (about 3-4 minutes). Watch the peanuts carefully once they start turning color as you want them golden but not burned.
- With a rubber spatula, transfer the peanut mixture to the bowl with the other sauce ingredients, scraping out all of the sauce.
For the chicken and veggies:
- Add 1 tablespoon of peanut oil to the pan and heat over medium heat until hot. Add the ground chicken and break apart the chicken so it covers the bottom of the pan. Season with salt and pepper. Cook without turning for 5-7 minutes or until the chicken is lightly golden on the bottom. As it cooks, occasionally break up any larger pieces with a spatula.
- When the chicken is golden, flip and stir for 30 seconds. Add the sliced onion and pepper slivers and stir for another minute.
- Add the reserved peanut sauce and the ramen noodles and toss with a tongs to coat and evenly distribute everything. Serve warm garnished with fresh herbs and sesame seeds, if desired.
- For the cucumber salad, I just slice mini seedless cucumbers and combine with a dressing of equal parts rice vinegar and honey with a pinch of salt and a pinch of crushed red pepper.
Notes
See Café Tips above in post for further instructions and tips.
Recipe inspired from New York Times Cooking
Nutrition
Calories: 357kcal | Carbohydrates: 20g | Protein: 20g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 462mg | Potassium: 896mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5013IU | Vitamin C: 209mg | Calcium: 76mg | Iron: 2mg
