Sriracha Honey Chicken & Veggie Ramen
I am SO excited to share this one with you! I’ve been making this dish pretty much every weekend for the past month because it checks all the boxes: it’s easy, packed with veggies, and seriously delicious.
The best part is how customizable it is. You can use whatever veggies you love (or whatever is hanging out in your fridge) and switch up the sauce depending on what you’re in the mood for. I’ve been loving this spicy-sweet sriracha and honey combo, but I recently made it with teriyaki and it was SO good that way too.
Basically, this is one of those recipes you can make a little differently every time—and somehow it just works.
What You’ll Need
For the chicken + noodles
3 chicken breasts
2 cups shredded carrots (I’m lazy and buy the bag, but you can easily shred your own!)
1 zucchini, shredded
1 red bell pepper, thinly sliced into matchsticks
3 scallions, chopped, divided
2 tsp garlic powder
1 tbsp cornstarch
1 tbsp avocado oil
2 packages ramen noodles (I use Ocean’s Halo ramen noodles, which you can find at Whole Foods)
Sesame seeds, for topping
For the sauce
2–3 tbsp sriracha, depending on your spice tolerance
2 tbsp honey
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
What You’ll Do
Heat the avocado oil in a large pan over medium heat until shimmering.
Slice the chicken breasts into thin strips. Toss with the garlic powder and cornstarch until evenly coated.
In a small bowl, whisk together the sriracha, honey, soy sauce, rice vinegar and sesame oil. Set aside.
Add the chicken to the hot pan in batches, making sure not to overcrowd it. And don’t touch it! Let the chicken cook until it naturally releases from the bottom of the pan. That’s how you get that nice golden-brown crust. Flip and cook on the other side until cooked through.
Once all the chicken is cooked, add it all back to the pan. Pour in half of the sauce and toss to coat. Cook for another 1–2 minutes, scraping up all those delicious browned bits from the bottom of the pan. Transfer the chicken to a bowl and set aside.
Add the sliced red pepper and about half of the scallions to the same pan. Cook for 3–5 minutes, until the peppers begin to soften.
Add the shredded carrots and zucchini and cook for another 5 minutes or so, until the veggies are tender but still have a little bite.
Meanwhile, cook the ramen noodles according to the package directions. Pro tip: I like to break the dry noodles up a bit before cooking them. It makes them SO much easier to mix together — and easier to eat!
Add the cooked noodles to the pan with the veggies and toss everything together.
Add the chicken back to the pan, pour in the remaining sauce and toss until everything is well combined and coated in that spicy-sweet goodness.
Remove from the heat and finish with the remaining scallions and a sprinkle of sesame seeds.
Serve it up while it’s hot and enjoy!