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.
- 1 pound broccoli flowerets
- 2 cups mixed spring greens or spinach
- 2 tablespoons cooking oil (I typically use peanut)
- 1 pound boneless, skinless chicken (breast or thigh), cut into bite-size pieces
- 4 squares (280g) brown rice ramen (udon noodles or regular ramen work as well)
- ½ cup water
- 3½ tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 - 2 teaspoons sriracha, or to taste
- 1 tablespoon brown sugar
- 2 tablespoons tahini (sesame seed paste)
- 1 pomegranate, arils (seeds) removed
- ½ cup roasted peanuts, chopped
- Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (you're just wanting to soften them, not fully cook). Drain and rinse with cold water to help them stay firm when added to the stir-fry later. Set aside.
- For 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 the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli and cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
- Add remaining oil to wok or skillet along with the chicken. Cook for 2 to 3 minutes, or until no longer pink. Scoot the chicken to the sides of wok. Stir sauce again and pour into center of wok. Cook and stir until thickened and bubbly. Now add the broccoli back in and the greens and stir 1 minute more or until heated through. Toss in the noodles and use two large spoons or spatulas to combine everything. If desired, garnish with pom arils and chopped peanuts and serve with additional soy sauce.