Peanut Ramen and Sesame Chicken
- Yield: Serves 4
Ingredients
Units
- 2 boneless skinless chicken breasts, cut in half lengthwise
- 1/4 cup sesame seeds
- 4 packages of instant ramen noodles
- 2 tablespoon soy sauce
- 2 tablespoons seasoned rice vinegar
- 3/4 cup smooth peanut butter
- 2 cups snap peas, sliced.
- Salt and Pepper
- Vegetable oil
Optional Garnishes
- Lime wedges
- Sliced green onion
Instructions
Preheat oven or Air Fryer to 400°F and line a baking sheet with parchment paper
- Season the chicken breast with salt and pepper.
- Pour the sesame seeds out onto a plate. Dredge each piece of chicken with sesame seeds. Place them on the prepared baking sheet. Drizzle each with a little vegetable oil. Bake in the oven for 8-12 minutes until cooked through.
- In the meantime bring a large pot of water to a boil. Add ramen noodles and cook until tender.
- Empty two of the seasoning packs from the ramen into a mixing bowl. Add the soy sauce, rice vinegar and peanut butter. Remove about 1 ½ cups of the ramen cooking liquid from the pot. Whisk the liquid into the peanut butter until smooth. It will seem soupy, but it will tighten up once you add the noodles.
- Transfer the ramen to the peanut sauce and toss to combine. Add more cooking liquid or water to thin out the sauce as needed. The noodles should be well coated.
- Remove the chicken from the oven. Transfer to a cutting board and slice the chicken.
- Divide the noodles into 4 bowls. Top with the cut chicken and some snap peas. Garnish with lime wedges and green onions.
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