Ingredients
Scale
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)
Instructions
- 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!