Spicy Soy Chili Chicken Ramen with Green Beans

This speedy stir-fry brings together tender ground chicken, crisp green beans and scallions-all tossed with ramen noodles in a bold soy chili sauce. It’s finished with a drizzle of sweet and spicy firecracker sauce and a sprinkle of scallion greens for a satisfying meal that’s ready in minutes.

Perfect for busy nights when you need a tasty, stress-free dinner, this dish packs plenty of flavor without requiring hours in the kitchen. The combination of savory, sweet and spicy elements will make it a new weeknight favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Peel and mince or grate ginger.
2. In a small bowl, combine mayonnaise, half the chili sauce (you’ll use the rest later) and as much Sriracha as you like. Set aside until ready to serve.
3. Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds.
4. While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, green beans, scallion whites, ginger and a pinch of salt and pepper. Cook, breaking up meat into pieces, until chicken is cooked through and veggies are tender, 4-6 minutes. Drain any excess grease from pan.
5. Add soy sauce, remaining chili sauce and 1/4 cup water to pan with chicken and green beans; continue to cook, stirring occasionally, until sauce is warmed through, 30-60 seconds. Remove from heat.
6. To pan with chicken and green beans, add drained noodles and 1/2 tablespoon butter. Toss to combine; taste and season with salt and pepper if desired. Divide stir-fry between shallow bowls. Drizzle with as much firecracker sauce as you like. Top with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground turkey, pork or even tofu would work well in this stir-fry.

How do I make this dish gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas or carrots would be great additions.