Description
This savory chicken ramen stir fry recipe is a delicious and quick meal that combines tender chicken, fresh vegetables, and flavorful sauces with ramen noodles. Perfect for a busy weeknight dinner!
Ingredients
Scale
For the Stir Fry:
- 2 packages instant ramen noodles (discard seasoning packets)
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil (divided)
- 2 cups mixed vegetables (such as broccoli, carrots, and bell peppers)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- ½ teaspoon sesame oil
- ¼ teaspoon red pepper flakes (optional)
For Garnish:
- sliced green onions
- sesame seeds
Instructions
- Cook Ramen Noodles: Cook ramen noodles in boiling water for 2 minutes, then drain and set aside.
- Sear Chicken: Heat 1 tablespoon of oil in a skillet, cook chicken until golden, then set aside.
- Sauté Vegetables: In the same skillet, cook vegetables, garlic, and ginger until tender-crisp.
- Make Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and red pepper flakes in a bowl.
- Combine Ingredients: Return chicken to the skillet, add noodles, pour sauce over, toss everything together.
- Finish and Serve: Cook for 2-3 minutes until heated through, garnish with green onions and sesame seeds.
Notes
- You can use any combination of vegetables you have on hand, including frozen stir-fry mixes.
- For extra protein, add a scrambled egg before tossing with the sauce.
- This dish works well with leftover rotisserie chicken, too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
