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One Pot Peanut Chicken Ramen - Olivia Adriance
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5 from 3 votes

ONE POT PEANUT CHICKEN RAMEN NOODLES

One pot saucy noodles are easy, dreamy, and always a winner in my house! Best of all, cooking and cleaning one-pot meals take no time at all!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Chicken ramen, Ground chicken, Ground chicken recipes, One pot noodles, Ramen Noodles, Ramen stir fry
Servings: 4
Author: Olivia Adriance

Ingredients

Ramen:

  • 2 tablespoons avocado oil
  • 1 pound ground chicken or turkey
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 small carrot, diced
  • A few grinds of black pepper
  • 2 bricks gluten-free ramen noodles (I use Lotus Foods)

For the Sauce:

  • 2 cups chicken bone broth
  • ½ cup tamari
  • ⅓ cup peanut butter
  • 1 inch knob fresh ginger, minced or grated
  • 1 tablespoon sesame oil
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons chili paste or sriracha (plus more if you like it spicy)
  • 2 teaspoons arrowroot starch + 3 tablespoons of water to make a slurry

For Serving:

  • Chopped roasted peanuts
  • Sliced green onions
  • Chili oil

Instructions

  • Heat the avocado oil in a large skillet over medium heat. Add the ground chicken and cook for 4 to 5 minutes, breaking it up as it cooks.
  • When the chicken is nearly cooked through, add the onions and veggies, stirring to incorporate them, and cook for 3 to 4 minutes.
  • While the chicken and veggies cook, whisk together all of your sauce ingredients (bone broth, tamari, peanut butter, ginger, sesame oil, rice vinegar, honey, and sriracha), except for the arrowroot starch and water, until well combined.
  • Pour about half of the sauce over the chicken and veggies and stir to coat. Push the chicken and veggies to one side of the skillet. Drop the ramen noodle bricks into the liquid and pour the remaining sauce over the ramen.
  • After 2 to 3 minutes, use tongs or chopsticks to flip the ramen. Simmer for another 3 minutes until the noodles are softened, and begin to pull them apart with tongs or chopsticks. Incorporating the chicken, veggies, and ramen.
  • In a small glass, whisk the arrowroot starch and water together until no lumps remain and pour the sauce over the chicken, veggies, and ramen, stirring to combine. Cook for 1 to 2 more minutes to allow the sauce to thicken.
  • Remove from heat, garnish with roasted peanuts, sliced green onion, and chili oil, and enjoy!