One-Pot Chicken Ramen with Broccoli

One-Pot Chicken Ramen

This chicken ramen is a skilletful of glossy, soy-seasoned noodles with bite-size chicken and plenty of broccoli—not a bowl of broth. The ramen softens directly in a shallow amount of liquid, so there is no separate pot of boiling water.

Cook the chicken through first, then briefly steam the broccoli before adding the noodles. Turn the ramen blocks as they loosen, and finish cooking when the strands are tender and lightly coated, rather than relying on the clock alone.

Ingredients for One-Pot Chicken Ramen

• 12 ounces boneless, skinless chicken breast, cut into bite-size pieces (340g)
• 2 packages plain ramen noodles, about 3 ounces each (170g total); discard the seasoning packets
• 3 cups bite-size broccoli florets (225g)
• 1 tablespoon neutral cooking oil
• 2 garlic cloves, minced
• 1 1/4 cups reduced-sodium chicken broth, divided
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon honey
• 2 green onions, thinly sliced
• 2 teaspoons mixed white and black sesame seeds

Keep water nearby to add 2 tablespoons at a time only if the skillet dries out before the noodles soften.

How to Make One-Pot Chicken Ramen

1. Prepare the ingredients: Cut the chicken into evenly sized pieces and the broccoli into bite-size florets. Stir the soy sauce and honey together. Measure the broth, and reserve the green onions and sesame seeds for serving.
2. Cook the chicken: Heat the oil in a 12-inch deep skillet with a lid over medium-high heat until it shimmers. Add the chicken in an even layer; the roomy skillet gives it space to brown and will hold both noodle blocks later. Cook for about 6 to 8 minutes, turning occasionally, until lightly browned and cooked through. The thickest pieces should reach 165°F (75°C) if checked with a thermometer. If they brown before cooking through, reduce the heat and finish cooking them before moving on. Add the garlic and stir for about 30 seconds, until fragrant.
3. Steam the broccoli: Reduce the heat to medium. Add the broccoli and 1/2 cup of the broth. Cover and cook for about 2 to 3 minutes, checking after 2 minutes. The florets should be bright green and beginning to turn crisp-tender.
4. Soften the ramen: Add the remaining 3/4 cup broth and the soy-honey mixture. Nestle the ramen blocks into the skillet and keep the liquid at a gentle simmer. Cover for 1 to 2 minutes if needed to loosen the blocks, then uncover, turn them, and separate the strands as they soften. Cook for about 3 to 5 minutes, checking around 3 minutes. If the skillet dries out while the noodles are still firm, add water 2 tablespoons at a time.
5. Toss and serve: Once the noodles are tender, toss them with the chicken and broccoli uncovered for about 1 to 2 minutes. Stop when the strands are glossy and little free liquid remains. Remove from the heat, scatter with green onions and sesame seeds, and serve promptly.

How Much Liquid Do the Noodles Need?

The broth starts shallow: 1/2 cup steams the broccoli, and the remaining 3/4 cup helps soften the ramen. Noodle brands and skillet heat affect how quickly the liquid disappears. If the pan looks dry but the strands are firm, add a little water and keep turning them. If tender noodles sit in a pool of liquid, toss them uncovered at a gentle simmer until the sauce coats the strands.

Use the noodle blocks without their seasoning packets. The measured soy sauce seasons the dish; adding the packets as well could make it too salty.

Can I Use Cooked Chicken?

Yes. Skip browning raw chicken and add chopped, already cooked chicken during the noodle phase to warm it through. The cooking time will change, but the broccoli and noodles still cook in the skillet.

For a separate vegetable-forward recipe with a different sauce and noodle method, try this chicken ramen stir fry.

Storing and Reheating Leftovers

Serve the ramen soon after cooking for the best noodle texture. Refrigerate leftovers promptly in a covered container; the noodles will continue to absorb the sauce. Reheat thoroughly with a small splash of water, stirring to loosen the strands. Freezing is not recommended for this noodle texture.

Nutrition

Approximate nutrition per serving (2 generous servings): 760 calories, 54g protein, 27g fat, and 72g carbohydrates. Approximate nutrition per 100g: 160 calories, 11g protein, 6g fat, and 15g carbohydrates. Values are estimates; ramen brands and the finished weight of the dish will affect them.