The Best Chicken Ramen Stir Fry

 I need all the veggies I can get after all the holiday pies and stuffing. Additionally, this stir-fry recipe is the ideal method for sneaking in all the veggies, including broccoli, onions, mushrooms, and bell peppers. Green beans and carrots would also make excellent additions or substitutes.

Ingredients:

1. 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
2. ⅓ cup chicken stock
3. ¼ cup oyster sauce
4. 1 tablespoon rice wine vinegar
5. 1 teaspoon Sriracha, or more, to taste
6. 1 tablespoon canola oil
7. 1 pound boneless, skinless chicken thighs, diced
8. 1 ½ cups broccoli florets
9. 1 cup diced sweet onion
10. 1 cup diced red bell pepper
11. 1 cup sliced shiitake mushrooms
12. 3 cloves garlic, minced
13. 1 tablespoon freshly grated ginger
14. 2 green onions, thinly sliced
15. ½ teaspoon toasted sesame seeds

Instructions:

Step:No:01

Cook the ramen noodles in a large saucepan of boiling water for 3–4 minutes, or until they are soft; drain thoroughly and rinse with cold water.

Step:No:02

Mix the rice wine vinegar, Sriracha, oyster sauce, and chicken stock in a medium-sized bowl.

Step:No:03

In a big skillet, warm up some canola oil over medium heat. Add the chicken and cook for 4–6 minutes, or until it is brown and cooked through. Set aside.

Step:No:04

After the broccoli, onion, bell pepper, and mushrooms are soft, stir for four to five minutes.

Step:No:05

 Add the ginger and garlic, and stir for one minute or until fragrant.

Step:No:06

Scraping up any browned bits from the bottom of the skillet, stir in the chicken stock mixture.

Step:No:07

After the chicken and ramen noodles are thoroughly heated and the sauce is uniformly incorporated, stir for one to two minutes.

Step:No:08

If preferred, top with sesame seeds and green onions and serve right away. 

more details for recipes:https://damndelicious.net/2019/12/10/quick-chicken-ramen-noodle-stir-fry/