Hi there, food lover! 👋
Ready to bring some comfort and flavor to your kitchen tonight? Let’s talk about a dish that combines the heartwarming goodness of ramen with the satisfying bite of stir fry. 🍜✨ Imagine tender chicken strips, colorful vegetables, and springy noodles tossed together in a savory, slightly sweet sauce—ready in just 30 minutes.
This Chicken Ramen Stir Fry is not only quick and easy, but it also bridges the gap between everyday home cooking and the kind of meal you’d crave at your favorite Asian restaurant. Whether you’re cooking for family, friends, or just yourself after a long day, this dish is comforting yet vibrant, loaded with protein, and endlessly customizable.
One of the best parts of stir fry is its adaptability. Don’t have broccoli? Swap in bell peppers. Prefer udon instead of ramen? Go for it! The magic lies in the sizzling pan, the irresistible aroma of garlic and soy, and the way ramen noodles soak up every last drop of that flavorful sauce. 🌟
So, let’s roll up our sleeves, grab those chopsticks, and create something delicious together. You’ll be amazed how quickly this meal comes together—and how fast it disappears from the plate! 👩🍳🍽️
Ingredients
For the stir fry:
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 lb boneless, skinless chicken breast (sliced thin)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or hoisin for sweeter flavor)
- 1 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar (or lime juice)
- 1/4 cup chicken broth (or water)
- 1 tsp cornstarch (mixed with 1 tbsp water)
- 1/2 tsp crushed red pepper flakes (optional, for heat)
For garnish:
- Sesame seeds
- Extra sliced green onions
Step-by-Step Directions
- Bring a pot of water to boil and cook ramen noodles for 2–3 minutes, just until slightly tender. Drain, toss with a drizzle of oil, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, chicken broth, cornstarch slurry, and red pepper flakes. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add sliced chicken, season lightly with salt and pepper, and stir fry until golden brown and cooked through (5–6 minutes). Remove chicken from skillet and set aside.
- Add remaining oil to skillet, then stir fry broccoli, bell pepper, and carrot for 3–4 minutes until crisp-tender. Add garlic, ginger, and green onions; sauté for 1 minute until fragrant.
- Return chicken to skillet, pour in the sauce, and stir until it thickens slightly and coats everything evenly.
- Add cooked ramen noodles to the skillet, tossing gently until the noodles soak up the sauce and all ingredients are well combined.
- Garnish with sesame seeds and fresh green onions before serving.
Serve hot with chopsticks or a fork—it’s comfort in every bite! 🍴
Nutritional Information
⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 20 minutes | ⏳ Total Time: 30 minutes
⚡ Calories per serving: ~420 | 🍽️ Servings: 4
#️⃣ #chickenramenstirfry #quickdinner #asiannoodles #homemaderamen #stirfrylove #comfortfood
Bon appétit and happy cooking! 👩🍳🍽️
