Spicy Peanut Chicken Ramen
Tender chicken and springy ramen noodles are coated in a creamy peanut sauce sharpened with lime, soy sauce, and chili crisp. This fast stovetop dinner comes together in one pot and one skillet.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds chicken breasts, boneless, skinless
- 3 (3-ounce) blocks instant ramen noodle blocks, seasoning packets discarded
- 0.5 cup creamy peanut butter
- 0.25 cup low-sodium soy sauce
- 2 tablespoons chili crisp
- 3 tablespoons fresh lime juice
- 0.75 cup warm water
- 2 cloves garlic
- 4 scallions
- 1 tablespoon neutral cooking oil
Cooking instructions
- Whisk the peanut butter, soy sauce, chili crisp, lime juice, warm water, and garlic in a bowl until smooth. Thin with 1 to 2 additional tablespoons of water if needed; the sauce should be pourable. (about 5 min)
- Pat the chicken dry and cut it into 1-inch pieces. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and the thickest pieces reach 165°F, 6 to 8 minutes. Transfer the chicken to a plate. (about 8 min) — Medium-high heat
- Bring a large pot of water to a boil. Add the ramen noodles and cook until just tender according to the package directions, usually 2 to 3 minutes. Reserve 1/2 cup cooking water, then drain the noodles. (about 4 min) — Boiling
- Return the skillet to low heat and add the drained noodles and cooked chicken. Pour in the peanut sauce and toss until everything is evenly coated and warmed through, adding reserved noodle water 1 tablespoon at a time to loosen the sauce. (about 3 min) — Low heat
- Divide the ramen among bowls. Slice the scallions and scatter them over the top. Serve immediately with extra chili crisp or lime, if desired. (about 2 min)