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RECIPE: ORANGE CHICKEN RAMEN BOWL

By Chef Kyle Luke
Updated  May 20, 2024 8:08am EDT
Dinner DeeAs
FOX 13 News

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Fast food but made at home, and with love- an Orange Chicken Ramen Bowl, all
made from scratch, with a side of Roasted Carrots and an Asian Cucumber Salad.
This recipe was shared by Chef Kyle Luke from Yuppi in Ybor City.

Click here for a printer-friendly version of this recipe. If you make it, let us
know how it turns out! 





Email us, DinnerDeeAs@fox.com or message us on Facebook or Instagram.

Watch the recipe again any time by clicking on the video above, and catch Dinner
DeeAs every weekday at 1p ET on FOX13. 




ASIAN CUCUMBER SALAD


INGREDIENTS

 * 2 medium cucumbers, sliced thinly
 * ½ red onion, sliced thinly
 * ¼ cup rice vinegar
 * 1 tbsp honey
 * 1 tbsp soy sauce
 * 1 tbsp sesame oil
 * ½ tsp red pepper flakes (optional)
 * ¼ cup chopped fresh cilantro


DIRECTIONS

In large bowl, combine sliced cucumbers and red onion.

In separate bowl, whisk together rice vinegar, honey, soy sauce, sesame oil, and
red pepper flakes (if using).

Pour dressing over cucumber mixture and toss to combine.

Add cilantro, then chill salad in refrigerator for at least 30 minutes to allow
flavors to meld.


ROASTED CARROTS


INGREDIENTS

 * 1 lb carrots, peeled and sliced into even-sized pieces
 * 2 tbsp soy sauce
 * 1 tbsp honey
 * 1 tbsp sesame oil
 * 1 tsp grated ginger
 * 1 clove minced garlic
 * salt and pepper to taste
 * sesame seeds for garnish
 * chopped green onions for garnish


DIRECTIONS

Preheat oven to 400° F.

In small bowl, whisk together soy sauce, honey, sesame oil, grated ginger,
minced garlic, salt, and pepper.

Place sliced carrots in large bowl and pour marinade over. Toss until carrots
are evenly coated.

Arrange carrots in single layer on baking sheet lined with parchment paper.

Roast carrots for 20–25 minutes or until tender and golden brown.

Once done, remove carrots from oven and transfer to serving dish.

Garnish roasted carrots with sesame seeds and chopped green onions.


ORANGE CHICKEN RAMEN BOWL 


INGREDIENTS

 * 1 lb chicken breast, cut into bite-sized pieces
 * salt and pepper, to taste
 * ½ cup cornstarch
 * 2 eggs, beaten
 * ¼ cup vegetable oil
 * ⅓ cup soy sauce
 * ⅓ cup orange marmalade
 * ¼ cup barbecue sauce
 * 1 tbsp cornstarch
 * ½ cup sliced oranges
 * 1 cup blanched broccoli
 * 1 tbsp minced garlic
 * 1 tbsp minced ginger
 * ¼ tsp red pepper flakes (optional)
 * 2 packs ramen noodles
 * seasoning packets/bouillon from ramen
 * 1 cup mushrooms, chopped
 * ½ red onion, sliced
 * 4 cups water
 * 2 boiled eggs
 * ½ cup chopped scallions
 * 1 orange, sliced
 * ¼ cup toasted sesame seeds

Directions

Season chicken with salt and pepper, then coat with cornstarch and dip in beaten
eggs.

Heat vegetable oil in pan over medium-high heat. Fry coated chicken pieces until
golden brown and crispy, about 5–6 minutes.

Remove chicken from pan and set aside.

In same pan, add soy sauce, orange marmalade, barbecue sauce, cornstarch, sliced
orange, garlic, ginger, and red pepper flakes (optional). Stir until sauce
thickens and becomes bubbly, 2–3 minutes.

While sauce is cooking, sauté onions and mushrooms. Once done, set aside for
later.

Add fried chicken to sauce and stir until coated evenly.

In a separate pot, boil 4 cups water and cook ramen noodles according to package
instructions.

Drain noodles, reserving 2 cups water. Boil the reserved water.

Place cooked noodles in a bowl, ladle some of the boiled water over noodles.

Add ½ tbsp seasoning/bouillon to noodles. Add sauteed onions and mushroom.

Serve orange chicken over the cooked ramen noodles.

Optional - garnish with boiled eggs, chopped scallions, sliced orange and
toasted sesame seeds.

To grab more recipes from Dinner DeeAs, click here. 




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