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17Ingredients
25Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 oz. ramen (2 packages seasoning packets discarded)
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 1/2 lb. boneless skinless chicken breast (diced into bite-sized pieces)
- 4 cups broccoli florets
- 2 carrots (peeled and sliced into matchsticks)
- 8 oz. water chestnuts (drained and sliced in half)
- 1 cup sliced mushrooms
- 1 tsp. fresh grated ginger
- 1 garlic clove (minced)
- 2 Tbsp. soy sauce (plus more if desired)
- 2 Tbsp. rice vinegar
- red chile sauce (optional and to taste)
- 4 green onions (trimmed and thinly sliced)
- sesame seeds (optional for garnishing)
- salt (optional)
- pepper (optional)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium1200mg50% |
| Potassium1010mg29% |
| Protein32g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A80% |
| Vitamin C120% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Greg Lovell 2 years ago
Used Quorn chicken fillets made in my skillet and cubed. Added some other veggies and adjusted accordingly if needed for volume: some chopped white onion in addition to the three green onions, couple handfuls bean sprouts, couple handfuls julienned carrots. Sautéed them down in the oil and vegan butter with salt and pepper, garlic and ginger at the end before adding the sauce, chicken, and noodles to heat through. Used Ocean’s Halo organic ramen noodles.