General Tso's Chicken Ramen

5 from 2 votes

Combine a favorite Chinese take-out dish together with ramen and you've got the ultimate take-out dinner right at home!

Prep Time20

Cook Time15

Total Time35

Servings:

2 tablespoons soy sauce
2 tablespoons sweet soy sauce
2 tablespoons rice vinegar
2 tablespoons shaoxing wine
3 tablespoons cornstarch
1-2 dried red chilies chopped or 1 teaspoon crushed red pepper flakes (adjust this to your comfort of spice)
1 teaspoon finely minced ginger
2 garlic cloves minced
⅓ cup (79 ml) chicken broth

Bring a pot of water to a boil then let it simmer until needed.
In a small bowl, whisk together ingredients for the sauce. Set aside.
2 tablespoons soy sauce, 2 tablespoons sweet soy sauce, 2 tablespoons rice vinegar, 2 tablespoons shaoxing wine, 3 tablespoons cornstarch, 1-2 dried red chilies, 1 teaspoon finely minced ginger, 2 garlic cloves, 1/3 cup chicken broth
In a large skillet, heat up 1-2 tablespoons of vegetable oil over medium-high heat then add the diced chicken. Season with salt and pepper and brown on all sides until mostly cooked through, about 5-7 minutes.
3/4 pound boneless skinless chicken breast
Add the baby broccoli and cook to desired doneness. I like mine with a bite so I don't cook mine very long especially since they are chopped so small.
1 cup chopped baby broccoli
Pour the sauce into the skillet then let simmer until thickened, about 3 minutes. Turn the heat down.
Bring the pot of water to a rolling boil then add the ramen noodles. Cook until done, about 3 minutes.
6 ounce instant ramen
Add to the skillet then toss everything together until noodles are coated in the sauce.
Remove from heat and divide into bowls and serve.
Garnish with green onions, if desired.

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