Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 medium onion sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups low-sodium chicken broth
- 2 cups water
- 3 packets ramen noodles seasoning packets discarded
- 1 large carrot julienned
- 1 red bell pepper sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions chopped for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until just translucent. Add the garlic for a minute. Then set onions and garlic aside.
- Add the chicken pieces to the skillet and cook until they are no longer pink on the outside.
- Pour in the chicken broth and water, and bring the mixture to a boil. Add the ramen noodles, carrot, and red bell pepper. Cook for 5-7 minutes, or until the noodles are tender.
- Stir in the soy sauce, oyster sauce and sesame oil, return the onion and garlic to skillet. Cook for an additional minute to combine the flavors.
- Serve the noodles hot, garnished with chopped green onions.
