Description
This quick and easy chicken ramen stir fry is a flavorful 30-minute dinner packed with tender chicken, crisp veggies, and chewy noodles tossed in a garlicky, gingery sauce. It’s customizable, budget-friendly, and perfect for busy weeknights.
Ingredients
Scale
- 2 packs instant ramen noodles (about 6 oz total, discard seasoning packets)
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 2 tbsp vegetable oil (or any neutral oil), divided
- 2 cups broccoli florets (fresh or frozen)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, sliced (plus extra for garnish)
- 2–3 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (or hoisin sauce for vegetarian)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp toasted sesame oil
- 1/4 tsp crushed red pepper flakes (adjust to taste)
- 2 tbsp water (to thin the sauce if needed)
- Sesame seeds (optional, for topping)
- Chopped cilantro or Thai basil (optional, for topping)
- Lime wedges (optional, for serving)
- Sriracha or chili oil (optional, for serving)
Instructions
- Thinly slice the chicken into bite-sized strips and pat dry with paper towels.
- In a small bowl, whisk together soy sauce, oyster sauce, honey or brown sugar, rice vinegar, sesame oil, red pepper flakes, and water. Set aside.
- Bring a medium pot of water to a boil. Add ramen noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook undisturbed for 2-3 minutes, then stir and cook another 2-3 minutes until golden and cooked through. Remove chicken to a plate.
- Add remaining 1 tbsp oil to the skillet. Add garlic, ginger, and the white parts of the green onions. Stir for 30 seconds until fragrant.
- Add broccoli, bell pepper, and carrots. Stir fry for 3-4 minutes until veggies are crisp-tender.
- Return chicken (with juices) to the pan. Add drained ramen noodles and pour sauce over everything. Toss well to coat.
- Cook for 2-3 more minutes, stirring frequently, until sauce thickens and coats the noodles.
- Stir in the green parts of the onions. Taste and adjust seasoning if needed.
- Serve immediately, topped with sesame seeds, cilantro, lime wedges, and sriracha or chili oil if desired.
Notes
Prep all ingredients before starting, as stir fry moves quickly. For gluten-free, use tamari and gluten-free noodles. Swap in tofu for a vegetarian version. Rinse noodles after boiling to prevent sticking. Add a splash of water or broth if noodles get sticky. Customize veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 425
- Sugar: 8
- Sodium: 950
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 48
- Fiber: 4
- Protein: 28
Keywords: chicken ramen stir fry, easy stir fry, 30 minute dinner, weeknight meal, Asian noodles, chicken and vegetables, quick dinner, customizable stir fry, gluten-free option, healthy stir fry