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Chicken Zucchini Stirfry

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Chicken Zucchini Stirfry



12 oz Valicenti Fresh Ramen
1/3 c soy sauce
1 1/2 c chicken broth
2 tbsp cornstarch
3 tbsp mirin (or dry white wine as a substitute)
1 tbsp sugar
1 tbsp sesame oil
1 tbsp canola oil, divided
2 cloves of garlic, minced
2 tbsp minced ginger
1 lb chicken breast, sliced thinly
2 c zucchini, sliced in 1/4 in. thick half moons
1 red bell pepper, sliced
3-4 shiitake mushrooms, sliced
Chopped scallion and sesame seeds to garnish


In a large bowl, combine soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil. Whisk until sugar is dissolved and everything is completely incorporated.

In a large skillet or wok, add one teaspoon of your canola oil on medium-high heat and cook half the chicken until just cooked through and the juices run clear (usually about 2-3 minutes on each side). Then, set aside on a plate, and repeat this step with the rest of the chicken.

Add in the remaining teaspoon of oil with garlic and ginger, then cook for about 30-45 seconds, when it’s very fragrant but not browned. Add in your veggies and cook for 2-3 minutes, then add sauce and simmer until it reduced to half or one third of its original volume, then add chicken back in.

Boil ramen as package instructs, then strain and add in with stirfry, tossing until noodles are well-coated. Portion out, top with garnishes, and serve!


Serves 3.

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