Chicken Ramen Stir Fry (Printable Version)
Tender chicken, crisp veggies and ramen tossed in a soy-hoisin glaze—ready in 30 minutes for a weeknight dinner.
# What You'll Need:
→ Meats
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 carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packages instant ramen noodles (discard seasoning packets)
→ 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 sesame oil
→ Other
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds, for garnish
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Prepare the ramen noodles according to package directions, but drain them about 1 minute before they are 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 tablespoon of vegetable oil to the same pan. Sauté the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the cooked chicken to the skillet. Add the drained noodles, sliced green onions, and the prepared sauce. Toss everything together vigorously for 2 to 3 minutes until the noodles and vegetables are evenly coated and heated through.
06 - Transfer to plates or bowls and serve immediately, garnished with sesame seeds if desired.
# Expert Hints:
01 -
- It transforms humble instant ramen into something that tastes like you spent hours at the stove when you barely spent thirty minutes.
- The sauce hits every note, sweet from the honey, deep from the oyster sauce, and just salty enough to make you go back for seconds without thinking about it.
02 -
- Overcooking the noodles before they hit the pan is the fastest way to end up with a clumpy, textureless mess, so always undercook them by a minute.
- Having every ingredient prepped and measured before you turn on the stove changes everything because this dish moves fast and there is no time to mince garlic while chicken burns.
03 -
- Crowding the pan is the enemy of a good stir fry, so if your skillet looks packed cook the chicken and vegetables in batches rather than steaming everything into sadness.
- A pinch of chili flakes or a drizzle of sriracha at the end transforms this from comforting to genuinely exciting with almost no extra effort.