SunButter Ramen With Rotisserie Chicken

Start to Finish: 20 Minutes

Servings: 4 Servings



10 ounces ramen noodles, without seasoning packet

2 tablespoons olive oil

1 12-ounce bag frozen stir-fry vegetable blend, thawed

2/3 cup lite canned coconut milk

1/2 cup SunButter Creamy

6 tablespoons sweet chili sauce

2 tablespoons low-sodium soy sauce

1 lime, juiced

2 teaspoons red pepper flakes

3 cups shredded rotisserie chicken

1/2 cup thinly sliced green onion



  1. Cook ramen noodles according to package directions, drain; set aside.
  2. Heat olive oil in large skillet over medium heat. Add vegetable blend and stir-fry until heated.
  3. In medium bowl, whisk coconut milk, SunButter, sweet chili sauce, soy sauce, lime juice, and red pepper flakes until well blended. Add sauce to stir-fried vegetables in skillet, stir to coat all vegetables, cook an additional 3 to 5 minutes.
  4. Add ramen noodles and chicken to skillet and toss. Keep cooking until heated through, an additional 3 to 5 minutes.
  5. Garnish each serving with sliced green onions.
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