Description

This Quick & Tasty Chicken Ramen Stir Fry is a fast, flavor-packed meal perfect for busy weeknights. Tender chicken breast, fresh vegetables, and instant ramen noodles come together in a savory, tangy sauce for a satisfying dish that’s both comforting and delicious. Ready in just 25 minutes, this stir fry is sure to become a go-to favorite for anyone craving Asian-inspired flavors in a pinch.

Ingredients

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For the Stir Fry

2 chicken breasts, thinly sliced
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 cup broccoli florets
1 large carrot, julienned
2 packs instant ramen noodles (discard seasoning)
2 green onions, sliced

For the Sauce

1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey or brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional)

For Garnish

Sesame seeds (optional)
Sliced green onions

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Instructions

Cook the Noodles. Bring a medium pot of water to a boil. Add the ramen noodles (without the seasoning packets) and cook for 2–3 minutes, just until tender. Drain and set aside.
Mix the Sauce. In a small bowl, whisk together soy sauce, hoisin sauce, honey (or brown sugar), garlic, ginger, rice vinegar, sesame oil, and red pepper flakes if using. Set aside.
Cook the Chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and stir fry for 3–4 minutes, until the chicken is mostly cooked through.
Add the Vegetables. Add bell pepper, broccoli, and carrots to the pan. Stir fry everything together for another 3–4 minutes, or until the vegetables are tender-crisp and the chicken is fully cooked.
Add Noodles & Sauce. Reduce the heat to medium, toss in the cooked ramen noodles, and pour the prepared sauce over the mixture. Use tongs to toss everything together until the noodles, chicken, and veggies are well coated in sauce. Cook for 2 more minutes, letting the sauce slightly thicken.
Finish & Serve. Remove from heat, garnish with sesame seeds and extra sliced green onions if desired, and serve hot.

Notes

Swap in your favorite vegetables like snap peas, mushrooms, or baby corn for variety.
For extra heat, add Sriracha when mixing the sauce.
This recipe works great with leftover cooked chicken—add it in with the noodles.
Make it gluten-free by using tamari and gluten-free ramen noodles.

Nutrition

Serving Size: 1 bowl (about 1/3 of recipe)
Calories: 420
Sugar: 10g
Sodium: 1050mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 28g
Cholesterol: 55mg