Sesame Chicken Ramen Stir Fry
This sticky, sweet sesame chicken tastes better than Take-Out for half the cost.
The more prices go up, the more difficult it is to justify take-out. What used to be accessible, quick and a cheap dinner option has quickly turned into the same as a sit-down dinner. I understand that inflation affects everyone, that businesses have to raise prices to stay afloat, but I do not understand charging over $15 for some basic take-out items. Inflation is insane right now, but charging over $20 for sesame chicken is not just inflation. That’s price gouging and taking advantage of the current food market at our expense.
There is a middle ground of reasonable prices and keeping up with inflation. My aim is not to disparage those small businesses. It is to highlight the ridiculous cost of things and show you guys a better way to do it. That’s exactly what this dish embodies. We take some of the cheapest ingredients in the grocery store to bolster this simple recipe and pack it with both volume and flavor.
The unsung hero, the thin-sliced cabbage, adds a great texture and by cooking it in this delicious sauce, it takes on all that deliciousness.
This is a hack you can use with many recipes. Find cheap ways to increase food output. Cabbage, carrots, spinach, starches and veggies can double a recipe's servings while also adding a ton of flavor.
Gas prices just jumped again, so we are solely focused on the cheapest, highest-volume recipes we can make.
Hang in there.
Estimated Time: 30 min
Serves: 8-10
Ingredients:
2 packs ramen noodles (don't use the seasoning packets)
2 lbs chicken thighs (or breasts if you wanna spend more money…)
1 small head green cabbage, thinly sliced (about 6–7 cups)
2 carrots, shredded
2 tbsp oil
2 green onions, sliced (optional)
Sesame seeds, for garnish (optional)
Sauce:
1/2 cup soy sauce
1/3 c tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
4 cloves minced garlic
½ tsp black pepper
1 tbsp cornstarch
2 tbsp cold water
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