Crispy Chicken Bowl with Noodles and Vegetables

A quick and satisfying weeknight bowl with crispy fried chicken, tender noodles, and fresh vegetables, all tossed in a simple savory sauce.

comfortingAsian-inspiredchickencrispytenderweeknightbowldinner

Ingredients

1
Cut the 1 lb chicken breast into 1-inch pieces. In a bowl, toss with 1 tbsp soy sauce and let marinate for 5 minutes.
2
Coat the chicken pieces in 0.5 cup cornstarch, shaking off excess. Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering.
3
Fry the chicken in a single layer, turning occasionally, until golden and cooked through, about 8 minutes. Remove and drain on paper towels.
4
Meanwhile, cook the 2 packages ramen noodles according to package directions, then drain and rinse with cold water.
5
In a small bowl, mix the remaining 2 tbsp soy sauce with 2 tbsp water. Toss the noodles with this sauce.
6
Divide the noodles between two bowls. Top with the crispy chicken, 2 cups bean sprouts, 0.5 cup cilantro, and sliced green onions. Drizzle with extra sauce if desired.
7
Serve immediately, mixing everything together before eating.

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