Description
A fast, flavor-packed stir fry with juicy chicken, springy ramen noodles, and crisp veggies all tossed in a sweet, savory, and spicy glaze. Perfect for busy weeknights or anytime you want a bold, comforting meal in under 30 minutes.
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 packs ramen noodles (discard seasoning)
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1/2 cup carrots, julienned
- 2 green onions, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp cornstarch
- 2 tsp sesame oil (divided)
- 2 tbsp neutral oil (canola or vegetable)
- Optional garnishes: sesame seeds, cilantro, chili flakes
Instructions
- Prep all ingredients: slice chicken, chop vegetables, and mince garlic.
- In a bowl, whisk soy sauce, brown sugar, sriracha, and cornstarch to make the sauce.
- Boil ramen noodles for 2–3 minutes, then drain and toss with 1 tsp sesame oil to prevent sticking.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear chicken for 3–4 minutes until cooked through. Set aside.
- Add more oil if needed, sauté garlic briefly, then stir fry broccoli, bell pepper, and carrots for 3–4 minutes until crisp-tender.
- Return chicken to the pan, add noodles and sauce, and stir fry for another 2 minutes until everything is coated and glossy.
- Finish with sliced green onions and remaining sesame oil. Garnish as desired and serve hot.
Notes
- Swap chicken with beef, shrimp, tofu, or tempeh for variety.
- Make it gluten-free by using tamari and gluten-free noodles.
- Use any quick-cooking vegetables like snap peas, mushrooms, or zucchini.
- Freeze cooled portions in airtight containers for up to 1 month.
