This spicy tahini chicken stir-fry is served with ramen noodles and topped with peanuts and pomegranate arils for great crunch. A quick meal that will satisfy.
This cozy recipe is made with brown rice ramen noodles (Yay, gluten free!) and it’s dairy free, which is not uncommon for Asian recipes. What I really liked about this one, especially this time of year, is that it’s super easy and pretty fast too. The spicy tahini stir-fry sauce is quick to stir together, the noodles are nearly instant, and then the rest is just a short sequence of adding stuff to the pan until it’s all hot and ready to grab your chopsticks and dive in!
Oh, and you don’t have to use rice ramen specifically. You can use a whole variety of different ramen or noodles in place of it and it will be just as good. As for the broccoli and greens, those happened to be in my fridge when making this, but the possibilities are pretty endless when it comes to veggie combinations. Mix and match what you like. Another little shortcut to try; sometimes I also add rotisserie chicken instead of cooking it from raw to cut a step. 
I topped it off with some chopped peanuts for crunch and some pomegranate arils for a tangy sweetness (and let’s be honest) because they’re gorgeous! Don’t worry though, if that’s seems strange to you they’re totally optional.
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Spicy Tahini Chicken Stir-Fry
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Quick, satisfying stir-fry with ramen noodles, crunchy peanuts, and pomegranate seeds. A flavorful weeknight dinner.
Ingredients
- 1 lbs (454 g) broccoli flowerets
- 2 cups (473 ml) mixed spring greens or spinach
- 2 tbsp cooking oil
- 1 lbs (454 g) boneless (skinless chicken (breast or thigh), cut into bite-size pieces)
- 4 squares (280 g) brown rice ramen (udon noodles or regular ramen work as well)
- 0.5 cups (118 ml) water
- 3.5 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- 3 cloves garlic
- 1 tsp freshly grated ginger
- 1 tsp toasted sesame oil
- 1 - 2 tsp sriracha
- 1 tbsp brown sugar
- 2 tbsp tahini (sesame seed paste)
- 1 pomegranate (arils (seeds) removed)
- 0.5 cups (118 ml) roasted peanuts (chopped)
Instructions
- Bring a large pot of water to a boil.
- Add the noodles and cook for 1-2 minutes to soften them. Drain and rinse with cold water to keep them firm. Set aside.
- For the sauce:
- In a small bowl, stir together water, soy sauce, hoisin sauce, cornstarch, garlic, ginger, sesame oil, sriracha, brown sugar, and tahini. Set aside.
- In a wok or large skillet, heat 1 tablespoon of cooking oil over medium-high heat (approximately 375°F/190°C).
- Cook and stir broccoli stems for 1 minute.
- Add broccoli florets and cook and stir for 3-4 minutes, or until crisp-tender. Remove from wok and set aside.
- Add the remaining oil to the wok along with the chicken.
- Cook for 2-3 minutes, or until no longer pink.
- Move the chicken to the sides of the wok.
- Stir the sauce and pour it into the center of the wok.
- Cook and stir until thickened and bubbly.
- Add the broccoli, greens, and stir for 1 minute, or until heated through.
- Toss in the noodles and combine everything using two large spoons or spatulas.
- Garnish with pom arils and chopped peanuts, if desired, and serve with additional soy sauce.
Notes
- For a richer flavor, marinate the chicken in half of the sauce for at least 30 minutes before cooking.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use a different type of noodle instead of brown rice ramen?
Yes, you can substitute brown rice ramen with various types of ramen or other noodles, and it will work just as well.
What can I use in place of pomegranate arils for topping?
If pomegranate arils are not available, you can skip them or substitute with other toppings like sliced green onions or sesame seeds for added flavor and texture.
Is it necessary to cook the chicken from raw, or can I use rotisserie chicken?
You can definitely use rotisserie chicken to save time, just add it to the pan after sautéing the veggies to heat it through.
We had some leftover tahini and I found this recipe. It was absolutely delicious!!! I used sambal instead of sriracha sauce (2 tsp) and added a half cup of water (broth) to make it a bit moister. The flavors are perfect! This is an easy, very tasty stir fry.