Perfect Chicken Ramen Stir Fry
This Chicken Ramen Stir Fry is a quick and easy weeknight meal, ready in minutes and packed with flavor. It's a customizable dish that's perfect for using up leftover vegetables and satisfying your cravings for a delicious stir-fry.
Equipment
- Large Skillet or Wok
- Mixing Bowls
- Measuring cups and spoons
- Cutting board
- Knife
- Whisk
- Colander
Ingredients
- 4 packages Ramen noodles discard seasoning packet
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers any color
- 1 cup snap peas
- ΒΌ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Red pepper flakes, for garnish
- 1 tablespoon vegetable oil
Instructions
- In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
- Cook the ramen noodles according to the package directions. Drain the noodles and set them aside.
- In a small bowl, whisk together the remaining soy sauce, honey, grated ginger, minced garlic, and sesame oil. Set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and stir-fry the chicken until it's cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Add the vegetables to the skillet and stir-fry until they're tender-crisp, about 5-7 minutes.
- Add the cooked chicken and ramen noodles to the skillet with the vegetables. Pour the sauce over everything and toss to combine.
- Cook for another minute or two, until the sauce has thickened slightly and everything is heated through.
- Garnish with sesame seeds, chopped green onions, and red pepper flakes (if desired). Serve immediately.
Notes
For a spicier dish, add red pepper flakes or sriracha. You can substitute the chicken with shrimp, tofu, or beef. Feel free to add other vegetables such as mushrooms, onions, bok choy, or bean sprouts. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.