Craving a quick and flavorful meal that feels like takeout but is even better? This Chicken Ramen Stir Fry is your answer. It’s loaded with tender chicken, crisp vegetables, and chewy ramen noodles tossed in a savory, slightly sweet sauce. This dish comes together in minutes, making it perfect for busy weeknights or when you’re craving something satisfying without ordering in.
Looking for a stir fry that’s as satisfying as it is delicious? This recipe has you covered. Imagine perfectly cooked chicken seasoned just right, paired with colorful veggies and noodles coated in a rich, flavorful sauce. Each bite is packed with a balance of protein, carbs, and veggies, making it not only a tasty dinner option but also a wholesome meal.
What sets this stir fry apart is its versatility and simplicity. You can use whatever vegetables you have on hand, adjust the spice level to suit your taste, or even swap out the chicken for another protein like shrimp or tofu. It’s a one-pan dish that requires minimal prep and cleanup, yet delivers bold, restaurant-quality flavors. Whether you’re feeding the family or meal-prepping for the week, this Chicken Ramen Stir Fry is a reliable recipe you’ll return to again and again.
Kitchen Equipment Needed
- Large skillet or wok
- Medium pot (to cook the noodles)
- Mixing bowl
- Whisk
- Tongs or spatula
Ingredients Overview
- Chicken: Boneless, skinless chicken breast or thighs provide protein and tender texture.
- Ramen noodles: Quick-cooking noodles that soak up all the delicious sauce.
- Vegetables: A mix of fresh veggies adds color, crunch, and nutrients.
- Sauce: A combination of soy sauce, sesame oil, and honey creates the perfect balance of savory and sweet.
Ingredients
Stir Fry
- 2 tablespoons vegetable oil (or sesame oil)
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers (any color)
- 1/2 cup shredded carrots
- 2 packages ramen noodles (discard the seasoning packets)
Sauce
- 1/4 cup soy sauce (low-sodium recommended)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch (dissolved in 1 tablespoon water)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
Directions
- Cook the noodles
Bring a pot of water to a boil and cook the ramen noodles according to package instructions (usually 2–3 minutes). Drain and set aside. - Prepare the sauce
In a mixing bowl, whisk together soy sauce, oyster sauce (if using), honey, sesame oil, cornstarch slurry, minced garlic, ginger, and red pepper flakes. Set aside. - Cook the chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4–5 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside. - Stir fry the vegetables
In the same skillet, heat the remaining oil. Add broccoli, bell peppers, and carrots, and stir fry for 3–4 minutes, or until the vegetables are tender-crisp. - Combine everything
Return the cooked chicken to the skillet, followed by the cooked ramen noodles. Pour the sauce over the mixture and toss everything together. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the noodles and chicken. - Serve
Divide the stir fry into bowls and garnish with sesame seeds or sliced green onions, if desired. Serve hot.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~390
- Fat: ~10g
- Carbohydrates: ~45g
- Protein: ~28g
Expert Tips
- Cook the noodles last: For the best texture, cook the ramen noodles just before adding them to the skillet.
- Cut chicken evenly: Thinly slicing the chicken ensures it cooks quickly and evenly.
- Add more veggies: Feel free to toss in snap peas, mushrooms, or zucchini for extra flavor and nutrition.
FAQs
Can I use other noodles?
Yes, you can substitute ramen with udon, soba, or even spaghetti for a similar result.
How do I make it spicier?
Add more red pepper flakes, a drizzle of sriracha, or chopped fresh chilies to the sauce.
Can I make this ahead of time?
While it’s best served fresh, you can prepare the chicken and vegetables in advance, then toss them with freshly cooked noodles and sauce when ready to serve.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles.
Substitutions & Variations
- Vegetarian: Replace chicken with tofu or tempeh and use vegetable broth or water in place of oyster sauce.
- Gluten-free: Use gluten-free noodles and tamari instead of soy sauce.
- Add nuts: Sprinkle chopped peanuts or cashews on top for added crunch.
Chicken Ramen Stir Fry
Ingredients
Equipment
Method
- **Cook the noodles**
- Bring a pot of water to a boil and cook the ramen noodles according to package instructions (usually 2–3 minutes). Drain and set aside.
- **Prepare the sauce**
- In a mixing bowl, whisk together soy sauce, oyster sauce (if using), honey, sesame oil, cornstarch slurry, minced garlic, ginger, and red pepper flakes. Set aside.
- **Cook the chicken**
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4–5 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside.
- **Stir fry the vegetables**
- In the same skillet, heat the remaining oil. Add broccoli, bell peppers, and carrots, and stir fry for 3–4 minutes, or until the vegetables are tender-crisp.
- **Combine everything**
- Return the cooked chicken to the skillet, followed by the cooked ramen noodles. Pour the sauce over the mixture and toss everything together. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the noodles and chicken.
- **Serve**
- Divide the stir fry into bowls and garnish with sesame seeds or sliced green onions, if desired. Serve hot.
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