Sauté the onion in oil until soft. Add the
peppers and sauté until soft.Once they are done, remove from the pan.
Cube the chicken cutlets into small cubes, mix with the cornstarch, and add to the pan.
Fry for five to seven minutes, turning the cutlets over after half the time has elapsed. (They doesn’t have to be fully cooked as they will continue cooking with the sauce.)
Add back in the onions and peppers,. Add the rest of the ingredients (besides the ramen noodles) and allow to simmer for about 15 minutes.
Mix with the cooked ramen noodles and
enjoy.
Directions
About
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This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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Can this be prepped earlier in the day?
Can this be prepped in advance? If yes, which parts are best to prep right b4 meal?
I tried this, so delicious and flavorful! Easy and must try!
My question is, it says 1/2 cup oil in the recipe and it seems like a lot for frying, so I added it to the sauce but I think it was way too oily too. Where is it meant to be used for?
We're glad! You could try to cut down the amount of oil but that is the recipe- probably written as she intended it.
Half cup oil is unclear. I did 2 tbsp oil for sauteeing the onions and 2 tbsp for frying the chicken. Added mushrooms and broccoli and deleted yellow pepper. Came out great!
Delicious and very easy to put together quickly