Chicken Ramen Stir Fry (Print version)
Tender chicken, crisp vegetables and springy ramen tossed in a savory sauce for a quick weeknight stir-fry.
# What goes in:
→ Protein
01 - 2 boneless skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packs instant ramen noodles (seasoning packets discarded)
→ Sauce
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
→ Pantry Staples
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds, for garnish
# Cooking steps:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Bring a pot of water to a boil and cook the ramen noodles according to package directions, draining about 1 minute before fully done. Rinse under cold water to halt cooking and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in an even layer and cook for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Add the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the cooked chicken to the pan along with the noodles, sliced green onions, and prepared sauce. Toss everything together vigorously for 2 to 3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to serving plates immediately and garnish with sesame seeds. Serve hot.
# Tips from flavorandfeast:
01 -
- That sauce clings to every noodle like it was meant to be there, and honestly you will want to drink whatever is left in the pan.
- It converts instant ramen from a sad dorm room meal into something that feels genuinely special without much extra effort.
02 -
- Do not skip rinsing the noodles with cold water or they will turn into a gummy clump the moment they hit the wok.
- Cooking the chicken and vegetables in separate stages is not fussy, it is the difference between a proper stir fry and a steamed mess.
03 -
- Get your wok screaming hot before anything goes in, because the characteristic smoky flavor of great stir fry comes from fast, intense heat contact.
- Mix the sauce first and have every ingredient prepped and within arm reach before you turn on the stove, because once things start moving they move fast.