Chicken Ramen Stir Fry
A quick and saucy Chicken Ramen Stir Fry made with tender chicken, instant ramen noodles, and crisp vegetables tossed in a savory-sweet glaze. Ready in 30 minutes.
Equipment
- Large skillet or wok
- Medium saucepan
- Mixing bowl
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced
- 3 packs instant ramen noodles, seasoning packets set aside
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, sliced thin
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp sriracha optional
- 1 tsp cornstarch mixed with 2 tbsp water
- sesame seeds for garnish
Instructions
- Cook the noodles one minute less than package directions, drain, and toss with a little sesame oil. Set aside.
- Sear the chicken in hot vegetable oil in a large skillet, 2 minutes per side without moving. Remove and set aside.
- Saute aromatics by adding sesame oil, garlic, and ginger to the same pan. Stir for 30 seconds.
- Add vegetables - bell pepper and carrots - and toss for 2 to 3 minutes until just tender.
- Mix the sauce by whisking soy sauce, oyster sauce, honey, sriracha, and cornstarch slurry together, then pour over the vegetables.
- Combine everything by adding chicken and noodles back to the pan. Toss until the sauce coats everything evenly.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Slice chicken thin and against the grain for best texture.
- Undercook noodles slightly - they finish in the sauce.
- Use canned chicken as a shortcut if needed.
- Skip sriracha for a kid-friendly version.