Chicken StirFry with Toasted Sesame and Ginger Sauce

Jenny White


Just a really simple stirfry I whipped up tonight. Jonny and I loved it. =]


★★★★★ 1 vote



  • 2
    chicken breasts, cubed
  • 1-2 pkg
    ramen noodles, depending on preference
  • 1 pkg
    favorite frozen mixed stirfry veggies (i use birds eye, oriental mix)
  • 1/2 c
    kraft asian toasted sesame dressing
  • 2 Tbsp
    soy sauce
  • 1/2 tsp
    each of crushed garlic, ground ginger, and crushed red pepper (add less or more according to taste)
  • ·
    peanuts for garnish (optional)

How to Make Chicken StirFry with Toasted Sesame and Ginger Sauce


  1. Boil ramen pasta until tender. Do NOT use flavor packets. Drain, set aside.
  2. Next, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add cubed chicken; season and cook 6 to 8 min. or until cooked through, stirring occasionally. Set aside.
  3. In a medium bowl, whisk dressing, soy sauce, garlic, ginger, and pepper til well mixed. Set aside.
  4. Take dutch oven and heat 1 tbsp. vegetable oil and frozen veggies over medium high heat, cover and stir occasionally until veggies are tender and warmed through.
  5. Next, add chicken and sesame-ginger sauce, stir until coated. Heat until sauce has warmed.
  6. Add cooked ramen and mix well. If desired, sprinkle peanuts on each bowl you serve.

Printable Recipe Card

About Chicken StirFry with Toasted Sesame and Ginger Sauce

Course/Dish: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy

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