Chicken Ramen Stir Fry (Printable Version)
Tender chicken, crisp vegetables and springy ramen tossed in a savory sauce for a quick weeknight stir-fry.
# What You Need:
→ Protein
01 - 2 boneless skinless chicken breasts, thinly sliced (about 12 oz total)
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 medium carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packages instant ramen noodles (seasoning packets discarded)
→ Sauce
08 - ¼ cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon toasted sesame oil
→ Pantry Staples
13 - 2 tablespoons vegetable oil, divided
14 - 1 tablespoon sesame seeds, for garnish (optional)
# How To Make It:
01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Bring a pot of water to a boil and cook the ramen noodles according to package directions, but drain them 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 to 5 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot. Sauté for 3 to 4 minutes, tossing frequently, until the vegetables are crisp-tender.
05 - Return the seared chicken to the pan along with the par-cooked noodles, sliced green onions, and the prepared sauce. Toss everything together vigorously for 2 to 3 minutes until the noodles are evenly coated, the sauce has thickened slightly, and all components are heated through.
06 - Transfer to serving bowls immediately. Garnish with sesame seeds if desired and serve hot.
# Helpful Hints:
01 -
- It comes together faster than delivery and tastes like you spent far longer than thirty minutes on it.
- The sauce hits every note, sweet, salty, savory, and just rich enough to make you scrape the bottom of the wok.
02 -
- Overcooking the noodles before they hit the wok is the fastest way to end up with a gummy clump, so pull them early and rinse cold.
- Crowding the chicken in the pan steams it instead of searing, so if your skillet looks tight cook it in two batches for that golden crust.
03 -
- Prep every single ingredient before the burner goes on because stir frying moves fast and there is no time to chop once the action starts.
- A splash of the starchy noodle water saved before draining can rescue a sauce that looks too thin at the end.