Chicken Ramen Stir Fry

This Chicken Ramen Stir Fry is your answer, offering a delightful fusion of tender chicken, slurp-worthy ramen noodles, and vibrant vegetables, all tossed in a savory sauce. It's the perfect solution for busy weeknights when you need a delicious and budget-friendly dinner without sacrificing taste or quality.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: asian

Ingredients Equipment Method Notes

Ingredients

1 tablespoon vegetable oil or other high-heat oil like canola or avocado oil
1 pound boneless, skinless chicken thighs or breasts cut into bite-sized pieces
1 teaspoon fresh ginger grated
2 cloves garlic minced
1 small onion thinly sliced
1 cup broccoli florets
1 medium carrot thinly sliced or julienned
1/2 red bell pepper thinly sliced
1/4 cup soy sauce or tamari for gluten-free
2 tablespoons oyster sauce optional, for added depth of flavor
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or brown sugar
1/4 teaspoon red pepper flakes adjust to your spice preference
2 (3-ounce) packages instant ramen noodles seasoning packets discarded
1/4 cup fresh cilantro chopped, for garnish
2 tablespoons toasted sesame seeds for garnish
Not specified green onions sliced, optional
Not specified fried egg optional

Equipment

Large skillet or wok
Small Bowl
Serving bowls

Method

Bring a pot of water to a boil. Add the ramen noodles and cook according to package directions, but be careful not to overcook them; they should be al dente. Drain the noodles thoroughly and rinse them under cold water to prevent them from sticking together. Set aside.
2 (3-ounce) packages instant ramen noodles
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
1 tablespoon vegetable oil, 1 pound boneless, skinless chicken thighs or breasts
In the same skillet, add the grated ginger and minced garlic. Stir-fry for about 30 seconds until fragrant. Add the sliced onion and cook for 2-3 minutes until it begins to soften. Then, add the broccoli florets, sliced carrot, and sliced red bell pepper. Continue to stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
1 teaspoon fresh ginger, 2 cloves garlic, 1 small onion, 1 cup broccoli florets, 1 medium carrot, 1/2 red bell pepper
While the vegetables are cooking, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, honey or brown sugar, and red pepper flakes in a small bowl until well combined.
1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey or brown sugar, 1/4 teaspoon red pepper flakes
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir everything together to ensure the chicken and vegetables are evenly coated with the sauce.
1 pound boneless, skinless chicken thighs or breasts
Add the drained ramen noodles to the skillet. Toss gently to combine them with the chicken, vegetables, and sauce. Continue to cook for another 1-2 minutes, stirring constantly, until the noodles are heated through and have absorbed some of the delicious sauce.
2 (3-ounce) packages instant ramen noodles
Divide the Chicken Ramen Stir Fry among serving bowls. Garnish generously with chopped fresh cilantro and toasted sesame seeds. For an extra special touch, top with sliced green onions or a fried egg. Serve immediately and enjoy!
1/4 cup fresh cilantro, 2 tablespoons toasted sesame seeds, Not specified green onions, Not specified fried egg

Notes

To store: Allow to cool completely, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed. Can be frozen for 1-2 months.