Quick Chicken Ramen Stir Fry
This Quick Chicken Ramen Stir Fry recipe combines the savory flavors of ramen with tender chicken and crisp-tender vegetables in a delicious stir-fry sauce. Ready in under 30 minutes, it's a satisfying and easy meal perfect for weeknights.
Equipment
- Large Skillet or Wok
- Medium bowl
- Small bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Whisk
- Colander
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- ½ cup sliced bell pepper any color
- ¼ cup sliced onion
- 2 cloves garlic, minced
- Reserved ramen seasoning packets from both packages
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- ¼ cup water
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Optional: red pepper flakes, to taste
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, grated ginger, and minced garlic. Toss to coat well and let it marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
- Cook the ramen noodles according to the package directions, but only cook them until *just* tender. Drain the noodles well and set aside, reserving the seasoning packets.
- In a small bowl, whisk together the reserved ramen seasoning packets, soy sauce, brown sugar, sesame oil, rice vinegar, cornstarch, and water until smooth. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the broccoli florets, sliced carrots, bell pepper, and onion to the skillet. Stir-fry until the vegetables are crisp-tender, about 5-7 minutes.
- Add the minced garlic and stir-fry for another minute until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the stir-fry sauce over the chicken and vegetables. Bring to a simmer and cook until the sauce has thickened slightly, about 1-2 minutes.
- Add the cooked ramen noodles to the skillet and toss everything together until the noodles are well coated with the sauce.
- Serve immediately, garnished with sesame seeds and chopped green onions, if desired.
Notes
Don't overcook the noodles; slightly undercooking them is key to prevent mushiness. Prep all ingredients before starting, as stir-fries cook quickly. Adjust the sauce to your liking by adding more brown sugar for sweetness or red pepper flakes for spice. Feel free to substitute or add other vegetables such as snap peas, mushrooms, or baby corn. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to prevent drying.