Change it up for dinner tonight with these delicious Spicy Korean Chicken and Ramen Noodle Packets that are bursting with flavor.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F.

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  • Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.

  • Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.

  • Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.

  • Repeat the process 3 more times and place the foil packets on a cookie sheet tray.

  • Bake in the oven for 25 minutes or until chicken is cooked throughout.

Reynolds Kitchen Tip:

Make a Reynolds Wrap(R) Aluminum Foil packet for delicious tasting food and easy cleanup.

Nutrition Facts

187 calories; protein 14.8g 30% DV; carbohydrates 11.7g 4% DV; fat 9.4g 15% DV; cholesterol 29.3mg 10% DV; sodium 1341mg 54% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
10/16/2016
My husband made these and the flavor was amazing! He didn't make them in the packets. He pan fried the sliced chicken and veggies and added the sauce and cooked noodles. The veggies were delicious. (Omitted the mushroom) Ps I am a huge Reynolds wrap fan. It use it daily for wrapping my kids mini subs for school lunch. So chances are when I make it again I'll use it. Read More
(9)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2016
My husband made these and the flavor was amazing! He didn't make them in the packets. He pan fried the sliced chicken and veggies and added the sauce and cooked noodles. The veggies were delicious. (Omitted the mushroom) Ps I am a huge Reynolds wrap fan. It use it daily for wrapping my kids mini subs for school lunch. So chances are when I make it again I'll use it. Read More
(9)
Rating: 5 stars
08/11/2018
We really liked this dish. Made it exactly as written and I don t think we d change a thing. Read More
Rating: 5 stars
03/16/2018
I was looking for a way to use up leftover chicken and vegetables. OK I made a lot of modifications because I didn't have all the ingredients - but what a great idea! My husband ate every bite and asked for more! Read More
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Rating: 5 stars
01/15/2018
This was great. I used 1 lb boneless/skinless chicken thighs and broccoli slaw instead of the red cabbage. Cooked it in the foil packets then poured it all in a big bowl to serve. The foil packets made it very easy. Will definitely make again. Read More
Rating: 5 stars
08/19/2019
I loved it. I used gluten-free ramen noodles that were made with millet and brown rice. I used Sriacha so my husband had some issues with it. I will make it again to suit his taste better. Like the other reviewer, I did not use the pockets. I also made it vegetarian. It's fun to change it up with whatever vegetables you have on hand. Read More