Description

This Quick & Tasty Chicken Ramen Stir Fry is a speedy weeknight dinner loaded with tender chicken, crisp veggies, and springy ramen noodles tossed in a savory, sweet, and slightly spicy sauce. Perfect for busy days when you crave a satisfying, flavorful meal in under 30 minutes!

Ingredients

Main Ingredients

2 packs instant ramen noodles (discard seasoning)
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast (sliced thinly)
2 cups mixed vegetables (such as bell peppers, broccoli, carrots, snap peas)
2 cloves garlic (minced)

Stir Fry Sauce

3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon honey (or brown sugar)
1 teaspoon toasted sesame oil
1 teaspoon Sriracha or chili sauce (optional, for heat)

To Finish

Sliced green onions (for garnish)
Sesame seeds (for garnish)

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Instructions

Prep the Ingredients: Slice the chicken into thin strips. Chop or slice your choice of mixed vegetables. Mince the garlic. In a small bowl, whisk together all the stir fry sauce ingredients and set aside.
Cook the Ramen Noodles: Bring a pot of water to a boil and cook the ramen noodles according to package instructions (usually 2-3 minutes). Drain and set aside. Do not overcook the noodles as they’ll finish cooking in the stir fry.
Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring, until the pieces are golden brown and cooked through (about 4-5 minutes). Transfer to a plate and cover to keep warm.
Stir Fry the Vegetables: Add the remaining oil to the pan. Toss in the minced garlic and mixed vegetables. Stir fry for 2-3 minutes until the veggies are just tender but still crisp.
Combine and Finish: Return the cooked chicken and noodles to the pan. Pour in the prepared stir fry sauce and toss well to coat everything evenly. Cook for another 1-2 minutes until heated through and everything is coated in sauce.
Serve: Divide between bowls and garnish with sliced green onions and sesame seeds. Enjoy immediately!

Notes

Swap in your favorite quick-cooking vegetables based on season and preference.
You can use chicken thighs instead of breast for juicier meat.
Make it vegetarian by using tofu and omitting the oyster sauce or substituting with a vegetarian stir fry sauce.
Adjust the level of spice to taste by adding more or less Sriracha.
This is best served straight from the pan, as the noodles can quickly absorb the sauce if left to sit.