Chicken Noodle Stir Fry

If you crave Asian food like I do, then you need this in your life. It is like take-out, but you know exactly what’s in it. Plus, you can use whatever you have in the fridge. 

What you need:

  • Three chicken thighs, boneless and skinless
  • Two packages of Ramen noodles, seasoning packets removed
  • Riceland Rice Bran Oil
  • One Napa cabbage, sliced into thin strips
  • 1/2 cup matchstick carrots
  • One onion, thinly sliced
  • One clove garlic, minced
  • One pack of shiitake mushrooms, stems removed and sliced
  • 1/4 cup teriyaki sauce
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • Garlic powder, to taste

Heat a large pan on medium high heat. Add the rice bran oil. Slice the chicken into bite size pieces, and season with salt, pepper and garlic powder. Sauté the chicken pieces until golden. Remove from pan, and set aside. 

In the same pan, add a little more rice bran oil. Add the onion, garlic, cabbage, carrots and mushrooms. Season with pepper and red pepper flakes. Sauté until cabbage starts to wilt. 

Add the teriyaki sauce. Add the chicken back into the pan. Cook on low until noodles are ready. 

In a large pot, heat water to boil. Add Ramen noodles. Do not add the seasoning packet. Cook until noodles are al dente. 

Add noodles in with the veggies, chicken and teriyaki mixture. Stir until well combined, and let the noodles soak up the sauce. 

This is my new favorite dinner. The rice bran oil cooks the chicken and veggies to perfection. Very high smoke point allows everything to sear up nicely. And I love any excuse to use teriyaki sauce. 

I highly recommend you get yourself some rice bran oil. Check out the Riceland eStore, and get it shipped right to your door. 

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