Ground Chicken Ramen (One-Pan)

A large pan filled with cooked ramen noodles, shredded carrots, cabbage, green onions, and chopped peanuts, with metal tongs resting on the side.

Made with ground chicken, tender noodles, and an easy homemade sauce, this chicken ramen comes together in one-pan in just 15 minutes. Perfect for nights when you want big flavor with minimal effort!

Course dinner, Main Course

Cuisine American, Asian

Diet Low Lactose

Keyword chicken ramen

Prep Time 0

Cook Time 15

Total Time 15

Servings servings

Calories 315

Author Robyn Conley Downs

Equipment

Skillet

Ingredients

2 teaspoons olive oil
1 pound ground chicken
¼ teaspoon kosher salt
1 ½ cups chicken stock
2 (3-ounce) packages ramen noodles, flavoring packets discarded or saved for another use
9 ounces cabbage slaw mix (about 4 cups)
1 cup shredded carrots

For the Sauce

3 cloves garlic, minced
¼ cup low-sodium tamari (or soy sauce)
1 tablespoon brown sugar
2 tablespoons smooth peanut butter

Instructions

Cook the Chicken: Heat a large, high-sided skillet or heavy-bottom pan such as a Dutch oven over medium-high heat. Add the olive oil and ground chicken, break apart into small chunks, and cook for 3 minutes until beginning to brown. Add the salt, and cook until the meat is no longer pink, about 2-3 more minutes, stirring frequently.
Make the Sauce: While the chicken is cooking make the sauce. In a small bowl, whisk together the garlic, tamari, brown sugar, and peanut butter until smooth. Set aside.
Add the Noodles: Turn the heat to high, add the stock and ½ of the sauce. Bring to a strong simmer, then add the ramen noodles and cook for 2-3 minutes, or until the noodles begin to soften but are not fully cooked, flipping several times to evenly coat the noodles in the broth.
Add the Veggies: Add the slaw, carrots, and remaining ½ of the sauce, stirring to combine. Cook an additional 2-3 minutes for the noodles to cook completely and the vegetables to soften.
Serve: Immediately with toppings, if desired.

Notes

Optional Serving Suggestions: Sliced green onions, sriracha hot sauce, chili crisp, chopped peanuts (about 3-4 tablespoons).
Timing: If you like a softer veggie texture, stir in the slaw a minute earlier. If you want more crunch, add it right at the end.
Chicken Breasts or Thighs: I used ground chicken for this recipe to keep prep to the absolute minimum, but I did test it with both chicken breasts and thighs. Just be sure to dice the chicken into pretty small pieces so the cook quickly without drying out.
Nut Free: In testing, I really felt like the peanut butter adds much needed flavor to the sauce, so I wouldn't recommend skipping it, however I tested with almond butter and sunflower butter and both were great options)! My 1-pan beef ramen is completely nut-free, though, if you want to give that one a try.

Nutrition