Chicken Ramen Stir Fry (Printer-Friendly)
Tender chicken, crunchy veggies and ramen noodles in a savory-sweet stir fry, ready in about 30 minutes.
# What You’ll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), thinly sliced
→ Noodles
02 - 2 packs (about 6.3 oz) instant ramen noodles, seasoning packets discarded
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 medium carrots, julienned
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or brown sugar
13 - 2 tsp sesame oil
14 - 1/4 cup chicken broth or water
15 - 1/2 tsp cornstarch
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Additional sliced green onions
# How To Make It:
01 - Cook the ramen noodles according to package directions, discarding the seasoning packets. Drain thoroughly and set aside.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, chicken broth, and cornstarch until smooth. Set aside.
03 - Heat a large wok or skillet over medium-high heat with a splash of oil. Arrange the chicken slices in a single layer and stir-fry for 3 to 4 minutes until golden brown and cooked through. Remove from the pan and set aside.
04 - In the same pan, add more oil if needed. Toss in the garlic, ginger, bell pepper, snap peas, and carrots. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
05 - Return the chicken to the pan. Add the cooked noodles and pour the sauce over everything. Toss vigorously for 2 to 3 minutes until the noodles are evenly coated and the sauce has thickened to a glossy finish.
06 - Remove from heat. Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately while hot.
# Helpful Hints:
01 -
- It takes exactly as long as scrolling through your phone deciding what to order, but you end up with something far better than takeout.
- The sauce hits every note: salty, sweet, savory, and just rich enough to coat every strand of noodle without feeling heavy.
02 -
- Do not crowd the wok with chicken, because steaming is not the same as searing and you will end up with pale rubbery pieces instead of golden caramelized ones.
- Have every single ingredient prepped and measured before you turn on the stove, because once things start moving they move fast.
03 -
- Your wok needs to be screaming hot before anything goes in, and if you see light smoke rising from the empty pan you are ready.
- Cornstarch settles fast, so give the sauce one final stir right before pouring it over the noodles.