Easy Peanut Chicken Ramen Bake

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Looking for a quick and incredibly delicious dinner option tonight? Look no further! You’ve got to try this amazing dish. It’s a twist on my famous peanut chicken recipe, featuring a creamy, tangy peanut sauce mixed with chicken, broccoli, and gluten-free ramen noodles, all baked together for an easy and tasty weeknight meal.

Quick note: You don’t have to use ramen noodles for this recipe. You can use any cooked pasta you have on hand—just 2 cups will do the trick perfectly!

Here’s what you’ll need for 4-6 servings:

Easy Peanut Chicken Ramen Bake

Course Dinner
Servings 6


For the sauce:

  • 1 cup creamy peanut butter
  • 1/4 cup toasted sesame oil
  • 1/4 cup coconut aminos or low sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon sriracha optional, but recommended!
  • 4 cloves garlic minced
  • Juice of 2 limes
  • 1/4 cup water if needed to thin sauce

For the ramen bake:

  • 5 ramen bricks I used gluten-free rice ramen from @lotusfoods
  • 2 cups broccoli florets chopped
  • 1 pound chicken breast cubed
  • 3 green onions thinly sliced
  • 1/4 cup salted peanuts chopped


  • Preheat your oven to 375 degrees F and grease a 9×11 baking dish.
  • Prepare the sauce by whisking together all the sauce ingredients until smooth, then set it aside.
  • Place the ramen bricks in a bowl and cover them with boiling hot water. Let them soak until soft, then drain well.
  • Transfer the cooked ramen to the baking dish. Add broccoli, chicken, green onion, and peanuts on top.
  • Pour 3/4 of the sauce over the ingredients in the baking dish and gently toss to coat.
  • Sprinkle with salt and pepper, then bake for about 35 minutes, or until the chicken is cooked through.
  • Broil for an additional 2-3 minutes to finish.
  • Remove from the oven, plate the dish, and drizzle with the remaining sauce. Add extra green onions and peanuts if you like. Enjoy your meal!

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