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chicken and ramen

Sheet Pan Chicken and Ramen Recipe

This sheet pan chicken and ramen is an easy 30-minute dinner with tender chicken, vegetables, and saucy noodles. Perfect for busy weeknights.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Dish
Cuisine: Asian-Inspired
Servings: 6 servings
Calories: 446kcal
Author: Ruth Truett

Equipment

Ingredients

  • 2 tablespoon avocado oil
  • 1 lb boneless, skinless chicken thighs or boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 crown broccoli cut into bite-sized pieces
  • 8 oz mushrooms thinly sliced
  • ¼ cup red onion thinly sliced
  • 2-4 cloves garlic minced
  • ½ cup soy sauce or tamari
  • ½ cup water
  • 2 tablespoon sesame oil
  • 2 tablespoon sweet chili sauce
  • 1-2 tablespoon ginger grated
  • 1 tablespoon honey
  • 2 tablespoon cornstarch
  • 1 (10 oz) package ramen I used the Rice Ramen brand

Instructions

  • Add the avocado oil, chicken, broccoli, mushrooms, onion, and garlic to a sheet pan.
  • In a medium mixing bowl, combine the soy sauce, water, sesame oil, sweet chili sauce, ginger, and honey. Whisk in the cornstarch and remove any lumps.
  • Pour the soy sauce mixture over the chicken and veggies, tossing to combine.
  • Roast chicken and veggies in a preheated 400°F oven for 25 minutes, stirring everything together halfway through cooking.
  • While the chicken is in the oven, prepare the ramen according to package instructions.
  • Remove the chicken and veggies from the oven and toss with the cooked ramen noodles.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 44g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 2179mg | Potassium: 544mg | Fiber: 3g | Sugar: 8g | Vitamin A: 207IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 3mg
Tried this recipe?Let us know how it was!