Lemon Chicken Stir-Fry with Ramen Noodles

A family that cooks together, stays together. Okay, maybe not, but it sounds reasonable. Kiddo and I have spent enough time in the kitchen together to have that rhythm – almost like a dance, each knowing the other’s style, steps and timing. As for Hubby, we do well together when I prep and he grills. In the kitchen, my Master Griller becomes all-thumbs – and to equate it to dancing, it’s more like a stomp. Hubby tends to want to clean before we are ready to clean. For example, I’ll chop a veggie, place it in the pan, leaving the chopping board and knife on the counter. When I reach for it again, he’s already washed, dried and put it all away. (After a lifetime of marriage, you would think he understood – on counter, going to use again – in sink, okay to wash).

Our kitchen is narrow, so when the three of us are all working together, having a flow is important, otherwise we end up stepping on each other. Work space in the kitchen is limited. It’s one of the biggest reasons we invested in a counter-height table for the nook. It serves as a prep table most of the time, with additional seating at big gatherings. This table really gets a work out, is especially when it comes to chopping. Each of us has a place at the table with our assigned ingredients, boards and knives in hand. I love chopping together. It usually results in lively conversation, jokes and laughter. I know it sounds crazy, but I swear that “togetherness” is an added ingredient in this dish, making it even more memorable.

We all love stir fry dishes. While the cooking is quick, often the prep work can be bit tedious. Oh, I know we could make it easier by purchasing chopped vegetables, be it from the frozen section or in the produce section of the grocery store that is packaged just for stir-fry cooking. While that’s all well and good, nothing beats fresh chopped vegetables. Besides, creating our own chopped blend lets us decide what vegetables go into the stir fry and how much. Then there’s that whole time together thing going on . . . love that!

The beauty of this dish is that everything is cooked in a wok – making it a one-pot wonder. And the meal is complete – chicken, vegetables and noodles all cooked together. No need for additional sides. We like to use chop sticks when eating this dish, although truth be told none us is are proficient in the use of chop sticks. It’s just fun.

One last note – the vegetables used for this dish are the minimal amounts. Kiddo is not a big vegetable eater (so sad), so the recipe is more heavy toward the chicken and Ramen Noodles than the vegetables. You can always add more to the broccoli mix.

Lemon Chicken Stir-Fry with Ramen Noodles
1 ½ Cup Fresh Broccoli Florets
1 Cup Red Bell Pepper, Chopped
1 Medium Carrot, coarsely chopped
¼ to ½ Teaspoon Ginger
3 Green Onions, sliced
1 Cup Snow Peas (optional)
Zest of 1 Lemon
Juice of 1 Lemon
1 lb Boneless, Skinless Chicken Breasts
2 Cups of water
2 packages Chicken-Flavor Ramen Noodles

Diagonally slice green onion tops into 1-inch pieces, set aside.

Finely chop green onion base, set aside.

Zest 1 whole lemon, set zest aside. Slice lemon in half, set aside.

Break apart broccoli into bite-size pieces. Set aside.

Coarsely chop carrots, mix with broccoli. Cut snow peas on an angle. Add to broccoli mixture. Set aside.

Core bell pepper. Cut into bite size pieces. Set aside.

Cut chicken into thin strips, set aside.

Heat wok over medium heat until hot. Lightly spray heated wok with cooking spray. Add chicken; stir-fry 3-4 minutes, stirring frequently.

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Add ¼ teaspoon ginger, onion base and water; bring to a boil. Taste mixture, add remaining ¼ teaspoon ginger if needed. (Ginger is a personal thing – I always add the additional ginger.)

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Add Ramen Noodles, broken into pieces and seasoning packs from noodles. Return to a boil; then reduce heat to medium.

Add broccoli mixture; stir-fry for about 3 minutes or until noodles are tender and most of the liquid is absorbed. Lower heat to simmer. Add bell pepper, green onion tops and lemon zest to skillet; toss and heat through.

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Place Lemon Chicken Stir-fry onto large serving platter, drizzle with lemon juice from sliced lemon and serve immediately.

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Oh, and one more advantage of cooking together is that I get to grab my camera and snap a few pictures to share with you. Hubby was kept so busy chopping that he didn’t start KP duty until everything was ready for the wok. Love it!

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Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.