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Easy Orange Chicken Ramen - Bright, Saucy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ramen: 2 packs of instant ramen (discard seasoning packets) or 6 ounces dried ramen
  • Chicken: 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • Cornstarch: 2 tablespoons (for light coating and thickening)
  • Oil: 2 tablespoons neutral oil (canola, avocado, or vegetable)
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground in a pinch)
  • Red pepper flakes or chili-garlic sauce: 1/2 to 1 teaspoon, to taste
  • Orange juice: 3/4 cup (fresh is best, store-bought works)
  • Orange zest: 1 teaspoon (from 1 orange)
  • Soy sauce: 3 tablespoons (use low-sodium if preferred)
  • Rice vinegar: 1 tablespoon (or apple cider vinegar)
  • Brown sugar or honey: 2 to 3 tablespoons, to taste
  • Sesame oil: 1 teaspoon (optional, for depth)
  • Scallions: 2, thinly sliced
  • Sesame seeds: 1 teaspoon (optional)
  • Broccoli or snap peas: 1 to 2 cups (optional veg boost)
  • Salt and pepper: To season the chicken

Method
 

  1. Prep the chicken: Pat chicken dry, then season with salt and pepper. Toss with 1 tablespoon cornstarch until lightly coated.
  2. Whisk the sauce: In a bowl, mix orange juice, zest, soy sauce, rice vinegar, brown sugar or honey, sesame oil, chili flakes, and remaining 1 tablespoon cornstarch. Stir until smooth.
  3. Cook the ramen: Boil ramen according to package directions, 1 minute less than usual so they stay springy. Drain and set aside. If using veggies like broccoli, blanch them in the same pot during the last minute.
  4. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Don’t crowd the pan—do two batches if needed.
  5. Build flavor: Lower heat to medium. Push chicken to the sides and add garlic and ginger to the center. Stir 30 seconds until fragrant.
  6. Sauce it up: Pour in the orange sauce. Stir and simmer 1–2 minutes until glossy and slightly thick. If it gets too thick, splash in a bit of water.
  7. Toss with noodles: Add cooked ramen (and veggies if using) to the skillet. Tongs help here. Toss until everything is coated and hot, 1–2 minutes.
  8. Finish and serve: Taste and adjust—add more soy for salt, vinegar for brightness, or honey for sweetness. Top with scallions and sesame seeds. Serve right away.