Skillet Chicken Ramen

During the Dust Bowl/Great Depression, families in Oklahoma got creative with their meals to make them last a long time. Onion burgers were born to stretch ground beef, which was high priced and hard to find. Potatoes and hot dogs were inexpensive so they made their way into most meals.

We’re not quite there yet, but people are raiding their kitchens in an attempt to ward off having to beat the crowds at the grocery store. That old can of pumpkin you have leftover from the holidays? Make a pumpkin bread. Dusty oatmeal in the back of the pantry? Make some cookies.

I’m trying to center my meals around leftovers in my kitchen. I have an alarming amount of couscous and refried beans, so expect to see those in meals in the near future. There are a couple of package of ramen in my cabinet and I’m not a big plain-ramen fan, so I’m trying to make them into meals as well.

This skillet ramen is better than any ramen you’ll get out of a package. Using 3 packages of ramen, I made 6 meals…essentially doubling what I had. The second best part of this meal is that it has everything in it: protein, fresh veggies, and flavor.

I urge you to get creative in the kitchen right now. It’ll not only keep you sane, but it might actually make your money go much further. Rethink that box of macaroni and cheese. Re-imagine that bag of frozen mixed vegetables. Use that can of tuna for a meal that can feed 4 people.

I’ll continue to write about meals during these trying times. You’ll find cheap, quick, and hearty recipes that are built to last.

I hope to help everyone not only save money, but save a trip to the grocery store. If you don’t have an ingredient for this recipe, think outside of the box. Is there something similar in your fridge? Can you make it without it?

Ask yourself those questions before heading out to the store. I know I will be.

Enjoy!

Step-By-Step Instructions

Season chicken with Chinese five spice, salt and pepper. Heat one tablespoon oil in a large skillet or wok. Add chicken and cook until browned on both sides, about 4-5 minutes per side. Remove to a plate and cut chicken into bite-size pieces.

Heat remaining tablespoon oil in same skillet. Add broccoli, pepper, mushrooms, and garlic. Saute until tender, about 3-4 minutes. Add chicken back to skillet and stir, cooking for another 2-3 minutes.

In a small bowl, whisk together soy sauce, ketchup, Worcestershire sauce, Sriracha, brown sugar and reserved packet of ramen seasoning. Pour sauce into chicken skillet and stir.

Meanwhile, boil water in a large pot. Add ramen and cook to package instructions. Drain. Toss ramen into skillet with chicken and veggie mixture. Toss well. Serve with sesame seeds and green onions.