This dish is one of our family’s go-to dinners that we have been making for years. It is the only reason that we keep a stock of ramen noodles in the pantry.
Everyone loves the peanut flavor and happily eats all the veggies along with the chicken and noodles.
I know all kids are different and picky in many ways, but this is definitely one to try if you’ve got lots of picky eaters at your house!
- 1/2 cup chicken broth
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- pinch of red pepper flakes
- 4 cups broccoli florets
- 3 stalks celery, sliced diagonally
- 3 green onions with tops, chopped
- 1 teaspoon ground ginger, divided
- 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
- 4 teaspoons vegetable oil, divided
- 2 garlic cloves, minced, divided
- 2 packages ramen noodles, any flavor
- 1/3 cup cashews or peanuts
- For sauce, whisk together chicken broth, peanut butter, soy sauce, honey and red pepper in a small bowl. Set aside.
- Heat 2 teaspoons of the oil in a large skillet over high heat. Add 1/2 teaspoon ginger, 1 garlic clove, and all the chicken.
- Cook and stir 6-7 minutes until chicken is no longer pink.
- Remove from skillet, but keep warm.
- Reduce heat to medium-high. Heat remaining 2 teaspoons oil in same skillet.
- Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes.
- Add green onions and cook for another 2 minutes, or until vegetables are crisp-tender.
- Return chicken to skillet and stir in sauce. Bring to a boil, then remove from heat.
- Meanwhile, bring 4 cups of water to a boil and small saucepan. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use).
- Cook 3 minutes, stirring occasionally.
- Drain and stir into chicken mixture.
- Sprinkle with cashews. Serve immediately.