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One Pan Chicken Coconut Ramen Bake

30m
Serves 1
facebook.com

One Pan Chicken Coconut Ramen Bake

facebook.com
30m
Serves 1

Directions

  1. 1Preheat the oven to 375 degrees F (190 degrees C).
  2. 2Whisk coconut milk, water, soy sauce, curry paste, garlic, ginger, and sesame oil together in a 9x13-inch baking dish.
  3. 3Reserve 3 tablespoons green onions for topping and add remaining onion to baking dish.
  4. 4Add chicken pieces and 1 spice packet from the ramen; discard remaining seasoning packets.
  5. 5Toss chicken to coat.
  6. 6Add ramen noodles and nestle them into the coconut milk mixture with the chicken pieces surrounding them, taking care to make sure the chicken is not underneath the noodles.
  7. 7Cover the dish with foil.
  8. 8Bake in the preheated oven for 22 to 24 minutes.
  9. 9Flip noodles over to submerge the second side, cover, and bake for another 5 minutes.
  10. 10Toss everything together until well combined with the sauce and sprinkle with reserved green onions.
  11. 11Serve with Sriracha.

Ingredients

  • 1 can (15 ounce) coconut milk
  • 0.75 cup water
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons red curry paste
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons sesame oil
  • 4 green onions, thinly sliced, divided
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 4 packages ramen noodles
  • Sriracha hot sauce

Equipment

9x13-inch baking dishfoil

Tips

  • Nestle ramen noodles into the liquid, making sure chicken pieces surround them and are not underneath the noodles.
  • Flip noodles over to submerge the second side during the second baking step.

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