Chicken Ramen Stir Fry (Printable)
Tender chicken, crisp veggies and ramen in a savory soy-hoisin sauce—ready in 30 minutes for busy weeknights.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, thinly sliced (about 1 lb)
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packs instant ramen noodles (discard seasoning packets)
→ Sauce
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
→ Pantry Staples
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds, for garnish (optional)
# How To Make:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Cook ramen noodles according to package directions, but drain about 1 minute before fully done. Rinse under cold water to halt cooking and prevent sticking. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in an even layer and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Add the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
05 - Return the seared chicken to the pan along with the cooked noodles, sliced green onions, and prepared sauce. Toss everything together vigorously for 2-3 minutes until all components are evenly coated and heated through.
06 - Transfer to serving plates or bowls immediately. Garnish with sesame seeds if desired. Best enjoyed fresh off the heat.
# Expert Tips:
01 -
- Ramen noodles transform into something entirely new when you ditch the seasoning packet and build your own sauce from scratch.
- The whole thing comes together in the time it takes to scroll through takeout menus, and honestly tastes better than most delivery options.
- Cleaning up is surprisingly painless since everything happens in one skillet and one pot.
02 -
- Overcrowding the pan is the fastest way to end up with steamed chicken instead of seared, so cook in batches if your skillet is on the smaller side.
- Rinsing the noodles with cold water is not optional if you want them to survive the final toss without clumping into a sad mass.
03 -
- Prep every single ingredient before you turn on the stove because once the wok is hot things move fast and you will not have time to mince garlic.
- A splash of chicken broth instead of extra soy sauce thins the sauce without making it too salty.