Quick Chicken Ramen Stir Fry: A Weeknight Favorite (Print Version)

Whip up a flavorful Chicken Ramen Stir Fry in minutes! This easy recipe combines tender chicken, fresh veggies, and savory sauce for a satisfying meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free (if desired)

# Ingredients:

→ Main Components

01 - 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
02 - 2 (3 oz) packages ramen noodles (discard seasoning packets)

→ Flavorful Stir Fry Sauce

03 - 1/4 cup low-sodium soy sauce
04 - 1 tbsp sesame oil
05 - 1 tbsp rice vinegar
06 - 1 tbsp grated fresh ginger
07 - 2 cloves garlic, minced
08 - 1 tsp cornstarch
09 - 1 tsp sriracha (optional, for heat)

→ Crisp Veggies

10 - 1 tbsp neutral oil (like canola or vegetable)
11 - 2 cups broccoli florets
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 large carrot, thinly sliced or julienned
15 - 1 cup snap peas (optional)

→ Garnish & Finishing Touches

16 - 2 green onions, sliced
17 - 1 tbsp sesame seeds

# Instructions:

01 - First things first, get your mise en place ready. I always feel like a pro chef when everything's chopped and measured! Cut your chicken breast into bite-sized pieces, about 1-inch cubes. Then, chop all your veggies: broccoli florets, bell peppers into strips, carrots thinly sliced, and snap peas trimmed. Mince that garlic and grate that ginger. Trust me, having everything ready before you start cooking your Chicken Ramen Stir Fry makes the actual stir-frying process so much smoother. I've definitely had moments where I'm frantically chopping while things are burning, and it's not fun!
02 - In a small bowl, whisk together your soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and a teaspoon of cornstarch. If you like a little heat, a dash of sriracha is a welcome addition here – I usually add it because, why not? Give it a good whisk until the cornstarch is dissolved and there are no lumps. This is the flavor bomb for our Chicken Ramen Stir Fry, so taste it and adjust if you need to. I once accidentally doubled the sesame oil and it was a bit overwhelming, so be mindful!
03 - Bring a pot of water to a boil. Add your ramen noodles (without the seasoning packets, remember!). Cook them according to package directions, usually just 2-3 minutes, until they’re tender but still have a slight chew. Drain them well and give them a quick rinse with cold water to stop them from cooking further and prevent sticking. This step is crucial for that perfect noodle texture in your Chicken Ramen Stir Fry. I’ve definitely overcooked them before, and they turn into a sad, mushy mess – learn from my mistakes!
04 - Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, hon! You want them to sear and get a lovely golden-brown crust, not steam. Cook for about 3-4 minutes, stirring occasionally, until they're cooked through. Remove the chicken from the pan and set it aside. This ensures your chicken stays tender and doesn’t get tough while the veggies cook for your Chicken Ramen Stir Fry.
05 - Add a little more oil to the same pan if needed. Toss in your harder veggies first: broccoli, carrots, and bell peppers. Stir fry for about 3-5 minutes until they start to soften but are still crisp-tender. Then, add your snap peas (if using) and stir fry for another minute. You want those vibrant colors to pop! This is where the kitchen starts to smell absolutely incredible, a true sign of a good Chicken Ramen Stir Fry coming together. Don't let them get too soft, we're aiming for that satisfying crunch.
06 - Return the cooked chicken to the pan with the veggies. Give your sauce a quick re-whisk and pour it over everything. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully. Finally, add your cooked ramen noodles to the pan. Toss everything together gently until the noodles are fully coated in that glorious sauce. Garnish with sliced green onions and sesame seeds. Serve immediately, because this Chicken Ramen Stir Fry is best fresh off the stove!

# Notes:

01 - Don't overcrowd your pan, hon! You want a stir-fry, not a steam-fry.
02 - The sauce can be made a day ahead; it honestly saves so much scramble time.
03 - No chicken? Tofu works surprisingly well, I tried it once when I was desperate!
04 - A sprinkle of chili flakes at the end? Chef's kiss for a little extra kick.

# Tools You'll Need:

01 - Large skillet or wok
02 - small mixing bowl
03 - whisk
04 - cutting board
05 - sharp knife
06 - pot for noodles

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 15-20g
Total Carbohydrate: 40-50g
Protein: 30-35g

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