Chicken and Broccoli Ramen Skillet Recipe

"This is really great also with boneless thighs, I've used both I prefer the thighs but my family likes the white meat better, make sure that you don't cook the chicken too much"

Original is 3-4 servings

Metric US

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Ingredients

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1 to 2 tablespoons oil
1 pound boneless, skinless chicken breasts, cut into thin strips
2 cups frozen broccoli florets
1 (4 ounce) jar sliced mushrooms, drained

1 3/4 cups water
1 to 1 1/2 tablespoons sodium-reduced soy sauce
2 (3 ounce) packages chicken flavor ramen soup mix

Nutritional

Serving Size: 1 (471.3 g)
Calories 362.9
Total Fat - 11.9 g
Saturated Fat - 3.4 g
Cholesterol - 63.5 mg
Sodium - 2644.2 mg
Total Carbohydrate - 17.6 g
Dietary Fiber - 4.8 g
Sugars - 3.4 g
Protein - 45.9 g
Calcium - 117.7 mg
Iron - 5 mg
Vitamin C - 63.9 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil in a nonstick skillet over medium-high heat. Add chicken strips; Stir fry until chicken is no longer pink in center (this won't take long, try not to overcook the chicken).

Step 2

Add broccoli, mushrooms, water, soy sauce and the 2 flavoring packets from ramen noodles; stir to mix well and bring to a boil. Break noodles in half and add to chicken and vegetables. Stir and bring to a boil again.