Description
This Chicken Ramen Stir Fry is a quick and flavorful 30-minute dinner made with juicy chicken, springy ramen noodles, and vibrant stir-fry vegetables in a savory sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs), sliced thin
- 2 packs instant ramen noodles (seasoning packets discarded)
- 2 tablespoons oil (vegetable or sesame)
- 2 cups mixed stir-fry vegetables (e.g., bell pepper, broccoli, carrots)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce or sriracha (optional)
Instructions
- Slice chicken and vegetables; mince garlic and ginger.
- Boil ramen noodles 1 minute less than package directions, drain and rinse with cold water.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and sear until golden, about 5–6 minutes. Remove and set aside.
- Add remaining oil to skillet, stir-fry vegetables for 3–4 minutes until tender-crisp.
- Return chicken to pan. Add garlic, ginger, and cook for 30 seconds.
- Add noodles and stir-fry sauce. Toss everything together for 2–3 minutes until well coated.
- Serve hot with sesame seeds, scallions, and optional lime wedges.
Notes
For gluten-free version, use tamari and rice noodles.
Add a cornstarch slurry (1 tsp cornstarch + 2 tsp water) to thicken the sauce.
Meal prep friendly: store in airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg