This chicken ramen stir fry is packed with so much flavor from the chicken, sauce, and fresh vegetables, and can be whipped up in a flash
Who doesn’t love a good old-fashioned chicken ramen stir fry? This dish is not only an easy meal to make, but it’s also incredibly tasty, with tender chicken, crisp veggies, and ramen noodles all mixed in a savory sauce.
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CHICKEN RAMEN STIR FRY INGREDIENTS
You’ll need:
For the Sauce:
- 3 tablespoons regular soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sriracha
- ¼ teaspoon white ground pepper
For the Chicken and Noodles:
- 3 tablespoons vegetable oil (divided 1 tablespoon and 2 tablespoons)
- 1 pound diced boneless skinless chicken breasts
- 3 (3-ounce) packages of instant ramen noodles (do not use the flavor packets)
For the Vegetables:
- 1 cup diced red bell pepper (1 medium-sized red bell pepper)
- 1 cup sliced white button mushrooms
- ½ cup diced sweet yellow onion
- 1 cup broccoli florets, broken into small bite-size pieces
- 1 tablespoon fresh cloves of garlic, minced
- 1 tablespoon fresh grated ginger
- 2 thinly sliced green onions (optional garnish)
- ½ tablespoon toasted sesame seeds (optional garnish)
HOW TO MAKE THIS CHICKEN RAMEN STIR FRY RECIPE
For the Sauce
STEP ONE: In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.
For the Chicken, Noodles and Vegetables
STEP ONE: In a 3 to 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the instant noodles only to the hot water and cook for 1 to 2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.
STEP TWO: In a 10 to 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.
STEP THREE: Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
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STEP FOUR: Keep the skillet on medium-high heat and add the remaining 2 tablespoons of oil.
STEP FIVE: Add the diced red peppers, mushrooms, and diced onions. Sauté for 2 to 3 minutes, until the onion and peppers are slightly tender.
STEP SIX: Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.
STEP SEVEN: Add the minced garlic and grated ginger. Cook for 1 minute.
STEP EIGHT: Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
STEP NINE: Add the cooked ramen.
STEP TEN: Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.
STEP ELEVEN: Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.
HOW TO SERVE
Enjoy this delicious stir fry recipe for an easy weeknight meal packed with fresh vegetables and plenty of protein. This takes no time to throw together and includes all the ingredients for a complete meal.
STORAGE
IN THE FRIDGE: Store any leftovers of your chicken ramen noodle stir fry in an airtight container in the refrigerator for up to 2 days.
IN THE FREEZER: This recipe also freezes well and can be stored for up to three months.
Ramen is one of the most popular noodle dishes in the world, and for good reason. In this easy chicken ramen stir fry recipe, we show you how to turn that ramen into a delicious chicken stir fry mixed in an easy sauce.
Chicken Ramen Stir Fry
This chicken ramen stir fry is packed with so much flavor from the chicken, sauce, and fresh vegetables, and can be whipped up in a flash
PREP TIME 25 minutes
COOK TIME 25 minutes
TOTAL TIME 50 minutes
Ingredients
Sauce
- 3 tablespoons regular soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sriracha
- ¼ teaspoon white ground pepper
Chicken and Noodles
- 3 tablespoons vegetable oil, divided 1 tablespoon and 2 tablespoons
- 1 pound diced boneless skinless chicken breasts
- 3 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)
Vegetables
- 1 cup diced red bell pepper, 1 medium-sized red bell pepper
- 1 cup sliced white button mushrooms
- ½ cup diced sweet yellow onion
- 1 cup broccoli florets, broken into small bite-size pieces
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh grated ginger
- 2 thinly sliced green onion, optional garnish
- ½ tablespoon toasted sesame seeds, optional garnish
Instructions
Sauce
- In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.
Chicken, Noodles and Vegetables
- In a 3 to 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the noodles only to the water and cook for 1 to 2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.
- In a 10 to 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.
- Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
- Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of oil.
- Add the diced red bell pepper, mushrooms and diced onions. Sauté for 2 to 3 minutes, until the onion and peppers are slightly tender.
- Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.
- Add the minced garlic and grated ginger. Cook for 1 minute.
- Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
- Add the cooked ramen.
- Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.
- Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.
Notes
- You don’t need the seasoning packet that comes in the ramen packages. You can either toss them or keep them for another recipe in the future.
- You can toss the cooked noodles in either sesame or vegetable oil before adding them to the skillet.
Nutrition
Sodium: 1359mg | Calcium: 36mg | Vitamin C: 49mg | Vitamin A: 938IU | Sugar: 5g | Fiber: 2g | Potassium: 523mg | Cholesterol: 49mg | Calories: 148kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 20g | Carbohydrates: 10g | Iron: 1mg
