Brown Stew Chicken Ramen
Brown Stew Chicken Ramen
Ingredients
For the Chicken & Marinade
- 1 1/2 pounds boneless, skinless chicken breast, diced into bite-sized pieces
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 Scotch Bonnet pepper, thinly sliced (remove seeds for less heat)
- 4 garlic cloves, minced
- 1/2 cup scallions, sliced
- 2 fresh thyme sprigs
- 1 tablespoon all-purpose seasoning
- 1 teaspoon onion powder
- 1 tablespoon chicken seasoning
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1 teaspoon browning sauce
For Cooking & Assembly
- 1 tablespoon cooking oil
- 4 ramen noodle packages, any brand, such as Buldak
Instructions
- 1
Prepare the chicken and vegetables: Dice the chicken breast into bite-sized pieces. Slice the yellow onion, green bell pepper, and Scotch Bonnet pepper. Mince the garlic cloves and slice the scallions.
⏱️ 10 min
- 2
Marinate the chicken: In a large mixing bowl, combine the diced chicken with all-purpose seasoning, onion powder, chicken seasoning, black pepper, smoked paprika, and browning sauce. Add the prepared sliced onion, green bell pepper, Scotch Bonnet pepper, minced garlic, sliced scallions, and fresh thyme sprigs. Mix thoroughly until all ingredients are well combined and the chicken is coated. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min
- 3
Cook the chicken and vegetables: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and vegetable mixture to the hot pan. Cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp, about 10-12 minutes.
⏱️ 12 min
- 4
Cook the ramen noodles: While the chicken and vegetables are cooking, prepare the ramen noodles according to the package directions in a separate pot. Once cooked, reserve about 1/4 cup of the noodle cooking water, then drain the remaining water from the noodles.
⏱️ 5 min
- 5
Combine and serve: Add the drained ramen noodles and the reserved noodle water to the skillet with the cooked chicken and vegetables. Toss and stir everything together until the noodles, chicken, and vegetables are well combined and coated in the rich brown sauce. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Stew Chicken Ramen
Ingredients
For the Chicken & Marinade
- 1 1/2 pounds boneless, skinless chicken breast, diced into bite-sized pieces
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 Scotch Bonnet pepper, thinly sliced (remove seeds for less heat)
- 4 garlic cloves, minced
- 1/2 cup scallions, sliced
- 2 fresh thyme sprigs
- 1 tablespoon all-purpose seasoning
- 1 teaspoon onion powder
- 1 tablespoon chicken seasoning
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1 teaspoon browning sauce
For Cooking & Assembly
- 1 tablespoon cooking oil
- 4 ramen noodle packages, any brand, such as Buldak
Instructions
- 1
Prepare the chicken and vegetables: Dice the chicken breast into bite-sized pieces. Slice the yellow onion, green bell pepper, and Scotch Bonnet pepper. Mince the garlic cloves and slice the scallions.
⏱️ 10 min - 2
Marinate the chicken: In a large mixing bowl, combine the diced chicken with all-purpose seasoning, onion powder, chicken seasoning, black pepper, smoked paprika, and browning sauce. Add the prepared sliced onion, green bell pepper, Scotch Bonnet pepper, minced garlic, sliced scallions, and fresh thyme sprigs. Mix thoroughly until all ingredients are well combined and the chicken is coated. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min - 3
Cook the chicken and vegetables: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and vegetable mixture to the hot pan. Cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp, about 10-12 minutes.
⏱️ 12 min - 4
Cook the ramen noodles: While the chicken and vegetables are cooking, prepare the ramen noodles according to the package directions in a separate pot. Once cooked, reserve about 1/4 cup of the noodle cooking water, then drain the remaining water from the noodles.
⏱️ 5 min - 5
Combine and serve: Add the drained ramen noodles and the reserved noodle water to the skillet with the cooked chicken and vegetables. Toss and stir everything together until the noodles, chicken, and vegetables are well combined and coated in the rich brown sauce. Serve hot.
⏱️ 3 min