Whip up this incredible Chicken Ramen Stir Fry, a quick and flavorful meal that transforms instant ramen into a gourmet experience. This recipe is your secret weapon for busy weeknights, delivering a satisfying and delicious dish with minimal effort.
Contents
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Key Ingredients for Chicken Ramen Stir Fry
- For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- Pinch of black pepper
- For the Stir Fry:
- 2 packages (about 3 ounces each) instant ramen noodles (discard flavor packets or save for another use)
- 2 tablespoons neutral cooking oil (such as vegetable, canola, or peanut oil)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced or julienned
- 1/2 red bell pepper, thinly sliced
- 1/4 cup snap peas or snow peas
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish, optional)
- For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch
How to Make Chicken Ramen Stir Fry
This Chicken Ramen Stir Fry is a culinary game-changer, proving that delicious and satisfying meals can be incredibly simple. In under 30 minutes, you’ll transform humble ramen noodles and fresh ingredients into a vibrant, flavorful dish with a perfectly balanced sauce. The quick cooking time and minimal prep make it an ideal weeknight option.
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and a pinch of black pepper. Toss well to coat. Let it marinate for at least 10 minutes while you prepare the other ingredients. This helps tenderize the chicken and adds a subtle flavor.
- Prepare the Ramen Noodles: Bring a pot of water to a boil. Add the instant ramen noodles and cook according to package directions, usually about 2-3 minutes, until just tender but still slightly firm (al dente). Do not overcook, as they will continue to soften in the stir fry. Drain the noodles thoroughly and set aside.
- Mix the Sauce: In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha (or chili garlic sauce), 1/4 cup chicken broth or water, and 1 teaspoon cornstarch. Set aside.
- Stir-Fry the Aromatics and Chicken: Heat 1 tablespoon of the neutral cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Add the marinated chicken to the skillet and spread it out in a single layer. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the broccoli florets, sliced carrots, red bell pepper, and snap peas. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp and bright in color. You want them cooked but still with a slight bite.
- Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk to ensure the cornstarch hasn’t settled, then pour it over the chicken and vegetables. Stir well to coat everything. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Add the Ramen: Add the drained ramen noodles to the skillet. Toss everything together gently until the noodles are evenly coated with the sauce and incorporated with the chicken and vegetables. Cook for an additional minute, just to heat the noodles through.
- Serve: Divide the Chicken Ramen Stir Fry among serving bowls. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Why You’ll Love This Chicken Ramen Stir Fry
You’ll absolutely adore this Chicken Ramen Stir Fry for its incredibly flavorful and satisfying nature. It’s a vibrant medley of tender chicken, crisp vegetables, and perfectly coated ramen noodles, all brought together by a savory, umami-rich sauce that’s far superior to your average ramen packet. Making this at home is a fantastic cost-saver compared to takeout, transforming everyday pantry staples into a gourmet-quality meal without breaking the bank.
The versatility of this dish is another huge plus; you can customize the vegetables to whatever you have on hand, making it an excellent way to reduce food waste. Imagine the delightful textures and aromas as you twirl those saucy noodles – it’s a comforting yet exciting meal that truly hits the spot. Don’t just dream about delicious, easy dinners; make this Chicken Ramen Stir Fry a reality tonight!
Storing and Reheating Tips
Storing Leftovers:
- Allow the Chicken Ramen Stir Fry to cool to room temperature before storing.
- Transfer the leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Stove-top: The best method for optimal texture. Heat a tablespoon of oil in a skillet or wok over medium heat. Add the leftovers and stir-fry until heated through, breaking up any clumps. You can add a splash of water or broth if it seems a little dry.
- Microwave: Place leftovers in a microwave-safe dish. Heat in 30-second intervals, stirring in between, until thoroughly heated. This method can sometimes make the noodles a bit softer.
Freezing:
- While possible, freezing ramen can sometimes affect the noodle texture, making them softer upon thawing.
- If you wish to freeze, cool completely and place in a freezer-safe airtight container or zip-top bag.
- Freeze for up to 2-3 months.
- To reheat from frozen, thaw overnight in the refrigerator and then reheat using the stove-top method.
Final Thoughts
This Chicken Ramen Stir Fry is a testament to how simple ingredients can create something truly spectacular. It’s a quick, budget-friendly, and incredibly delicious meal that’s perfect for any night of the week. Give it a try – you won’t be disappointed!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Chicken Ramen Stir Fry
Whip up this incredible Chicken Ramen Stir Fry, a quick and flavorful meal that transforms instant ramen into a gourmet experience. This recipe is your secret weapon for busy weeknights, delivering a satisfying and delicious dish with minimal effort.
Ingredients
Equipment
Method
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and a pinch of black pepper. Toss well to coat. Let it marinate for at least 10 minutes while you prepare the other ingredients. This helps tenderize the chicken and adds a subtle flavor.1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 1 pinch black pepper
- Prepare the Ramen Noodles: Bring a pot of water to a boil. Add the instant ramen noodles and cook according to package directions, usually about 2-3 minutes, until just tender but still slightly firm (al dente). Do not overcook, as they will continue to soften in the stir fry. Drain the noodles thoroughly and set aside.2 packages instant ramen noodles
- Mix the Sauce: In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha (or chili garlic sauce), 1/4 cup chicken broth or water, and 1 teaspoon cornstarch. Set aside.2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha or chili garlic sauce, 0.25 cup chicken broth or water, 1 teaspoon cornstarch
- Stir-Fry the Aromatics and Chicken: Heat 1 tablespoon of the neutral cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Add the marinated chicken to the skillet and spread it out in a single layer. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.2 tablespoons neutral cooking oil, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger, 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the broccoli florets, sliced carrots, red bell pepper, and snap peas. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp and bright in color. You want them cooked but still with a slight bite.2 tablespoons neutral cooking oil, 1 cup broccoli florets, 1 medium carrot, thinly sliced or julienned, 0.5 medium red bell pepper, thinly sliced, 0.25 cup snap peas or snow peas
- Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk to ensure the cornstarch hasn’t settled, then pour it over the chicken and vegetables. Stir well to coat everything. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Add the Ramen: Add the drained ramen noodles to the skillet. Toss everything together gently until the noodles are evenly coated with the sauce and incorporated with the chicken and vegetables. Cook for an additional minute, just to heat the noodles through.2 packages instant ramen noodles
- Serve: Divide the Chicken Ramen Stir Fry among serving bowls. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!1 green onion, thinly sliced, sesame seeds
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop for best results.