Recipe: Spicy Chicken Ramen with Asian Vegetables and Sesame Broth

District American Kitchen and Wine Bar's Executive Chef Chaz Frankenfield shares a recipe for spicy chicken ramen:

1 ½ cup hot water
1 each (3 oz) package chicken flavor ramen noodle soup mix
8 oz chicken breast (cut into ½ inch diced cubes)
1 oz vegetable oil
½ oz sesame oil
2 cups broccoli florets
½ cup chopped white onions
2 cloves minced garlic
½ cup thinly sliced carrots
1 cup sliced button mushrooms
½ cup red peppers thinly sliced
½ cup bean sprouts
1 tablespoon soy sauce
1 tablespoon plum sauce
1/2cup water
1 teaspoon chile-garlic sauce (sriracha)

1. Bring 1 1/2 cups water to a boil in a small saucepan. Add ramen noodles, reserving seasoning packet for later use. Cook noodles at a boil for two minutes; drain and set aside.

2. Heat 1 teaspoon oil in a large skillet over medium heat. Cook and stir chicken in skillet until completely browned, about five minutes. Remove chicken from skillet with a slotted spoon to a bowl, reserving drippings in the skillet. Place a plate over the bowl to keep chicken warm.

3. Increase heat to high. Cook broccoli, onion, carrots, mushrooms, red peppers and garlic in the skillet until slightly tender, three-to-five minutes. Mix drained noodles, reserved seasoning from the ramen noodle package, bean sprouts, soy sauce, plum sauce, and chile-garlic sauce into the broccoli mixture; cook and stir until hot, three-to-five minutes.

District American Kitchen and Wine Bar
Executive Chef Chaz Frankenfield
320 N. Third St.
Phoenix, AZ 85004
602-817-5400 
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