Teriyaki Chicken Ramen Bake

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 391cal

Author: Ashley Fehr

This Teriyaki Chicken Ramen Bake is a flavorful one-pan dinner that’s ready in just 30 minutes. Tender ramen noodles bake in a sweet-savory teriyaki sauce with juicy chicken and veggies for a family-friendly meal!

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Ingredients

4 packages chicken flavored ramen (single serving size, about 85 grams)
2 cups frozen mixed vegetables
2 cups cooked, chopped chicken
2½ cups low sodium chicken broth
1 tablespoon corn starch
¼ cup low sodium soy sauce

Instructions

Preheat the oven to 450℉ and lightly grease a 9x13" baking dish.
Open the ramen packages, remove the seasoning packs and place the dried noodles into the baking dish, breaking to fit if necessary.
Top with vegetables and chicken. Whisk together the broth, soy sauce, corn starch and one seasoning package and pour over the ramen (if using salted broth, omit the added seasoning). Cover tightly with foil.
Bake for 23-27 minutes, until ramen is al dente. Serve.

Notes

Ingredients and Substitutions:

Ramen: I haven't tested this recipe with any other type of noodle. If you have fresh chow mein noodles, try this Chicken Chow Mein recipe. If you have regular pasta, try these Teriyaki Chicken and Noodles.
Chicken: I have tried cooking the chicken in the baking dish, and unfortunately it takes longer to cook than the ramen, so precooked chicken works best. You can always cook the chicken in the oven in the baking dish first, then add the other ingredients.
Broth and seasoning: if using salted broth, you may want to omit or reduce the added seasoning. You can also use water and add in 1-3 packages of seasoning depending on your tastes.

Nutrition