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Easy Chicken Ramen Stir Fry Recipe

A close-up, appetizing shot of a bowl filled with glossy chicken ramen stir fry, featuring noodles, chicken pieces, broccoli, and carrots.
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Make this quick chicken ramen stir fry for a flavorful weeknight dinner. This recipe uses ramen noodles in a savory sauce with fresh vegetables for a satisfying, speedy meal.

Ingredients

Scale
  • 2 packages instant ramen noodles (discard seasoning packets)
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1/2 cup sliced red bell pepper
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch
  • 2 green onions, sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish

Instructions

  1. Cook the ramen noodles according to package directions until just tender, about 3 minutes. Drain them well and set aside. Do not overcook.
  2. In a small bowl, whisk together the chicken broth and cornstarch to create a slurry. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
  5. Add the broccoli florets and sliced carrots to the skillet. Stir fry for 3 to 4 minutes until slightly tender-crisp. Add the red bell pepper and cook for 1 more minute.
  6. In a separate small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and sesame oil.
  7. Pour the sauce mixture over the vegetables in the skillet. Bring to a simmer.
  8. Pour the cornstarch slurry into the sauce while stirring constantly. Cook until the sauce thickens, about 1 minute.
  9. Return the cooked chicken and the drained ramen noodles to the skillet. Toss everything together until the noodles and chicken are evenly coated with the sauce.
  10. Remove from heat. Divide the stir fry among serving bowls. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • To prevent soggy noodles, cook them slightly less than the package directs, as they will continue to cook when tossed in the hot stir fry.
  • For a spicier flavor, add 1/2 teaspoon of red pepper flakes to the sauce mixture.
  • You can substitute chicken breast with boneless, skinless chicken thighs for a richer flavor.

Nutrition

Find it online: https://cookingbyjade.com/chicken-ramen-stir-fry/