Description
This Chicken Ramen Stir Fry is a fast and flavorful meal featuring tender chicken, crisp vegetables, and ramen noodles tossed in a savory, slightly spicy sauce—perfect for busy weeknights.
Ingredients
- 3 tablespoons regular soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sriracha
- ¼ teaspoon white ground pepper
- 3 (3‑ounce) packages of instant ramen noodles (discard flavor packets)
- 1 pound diced boneless skinless chicken breasts
- 3 tablespoons vegetable oil (divided: 1 tablespoon and 2 tablespoons)
- 1 cup diced red bell pepper (1 medium)
- 1 cup sliced white button mushrooms
- ½ cup diced sweet yellow onion
- 1 cup broccoli florets, bite-size
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- Optional garnish: 2 thinly sliced green onions, ½ tablespoon toasted sesame seeds
Instructions
- Whisk together regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper in a small bowl and set aside.
- Bring 6 cups of water to a low boil in a saucepan, add the ramen noodles, and cook for 1–2 minutes until they begin to soften. Drain and rinse with cold water. Set aside.
- In a skillet over medium-high heat, heat 1 tablespoon of vegetable oil and cook the diced chicken for 4–5 minutes until fully cooked. Remove and set aside.
- Add the remaining 2 tablespoons of oil to the skillet. Sauté the red bell pepper, mushrooms, and onion for 2–3 minutes until slightly softened.
- Add the broccoli and sauté until bright green. Add garlic and ginger, and cook for 1 more minute.
- Turn off the heat. Return the chicken to the skillet, add the noodles, pour in the sauce, and toss everything together using tongs until well coated.
- Garnish with sliced green onions and toasted sesame seeds. Serve hot.
Notes
- Swap red bell pepper with any color or other veggies like snow peas, bok choy, or bean sprouts.
- Use hot sauce or chili oil in place of sriracha if needed.
- Substitute chicken with tofu for a vegetarian option.
- Reheat gently to maintain veggie texture.
- Noodles, sauce, and vegetables can be prepped ahead of time for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 1250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
