Description

This Chicken Ramen Stir Fry is a quick and flavorful fusion dish combining tender chicken, vibrant vegetables, and perfectly cooked ramen noodles tossed in a savory Asian-inspired sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner that brings bold flavors and a satisfying stir fry texture to your table.

Ingredients

Scale

Sauce

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

Main Ingredients

3 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)
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-sized red bell pepper)
1 cup sliced white button mushrooms
½ cup diced sweet yellow onion
1 cup broccoli florets (broken into small bite-size pieces)
1 tablespoon fresh minced garlic
1 tablespoon fresh grated ginger

Garnish (Optional)

2 thinly sliced green onion
½ tablespoon toasted sesame seeds

Instructions

Prepare the sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper until well combined. Set this flavorful sauce mixture aside.
Cook the noodles: In a 3 to 4-quart saucepan, bring 6 cups of water to a low boil over medium-high heat. Add the ramen noodles (without the flavor packets) and cook for 1 to 2 minutes until they just begin to soften. Drain the noodles and rinse them in cold water to stop the cooking process. Set aside.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat. Add the diced chicken breasts and cook for 4 to 5 minutes, stirring occasionally, until the chicken is fully cooked through. Remove the chicken from the skillet and set aside.
Sauté the vegetables: Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of vegetable oil. Add the diced red bell pepper, sliced mushrooms, and diced onions. Sauté for 2 to 3 minutes until the onions and peppers start to soften and become slightly tender.
Add broccoli: Add the broccoli florets to the skillet and sauté just until they begin to turn vibrant green, about 1 to 2 minutes.
Add aromatics: Stir in the fresh minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Combine chicken and vegetables: Return the cooked chicken back to the skillet with the vegetable mixture and stir to combine. Turn off the stovetop heat.
Add noodles and sauce: Add the cooked ramen noodles to the skillet. Pour the prepared sauce evenly over the mixture. Use tongs to gently toss everything together, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce.
Garnish and serve: Garnish the stir fry with thinly sliced green onions and toasted sesame seeds if desired. Serve the Chicken Ramen Stir Fry hot for the best flavor and texture.

Notes

Do not use the ramen flavor packets as they can overpower the stir fry sauce.
Ensure not to overcook the noodles to maintain a firm texture.
Feel free to substitute chicken with tofu or shrimp for a variation.
Adjust the amount of sriracha to your preferred spice level.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion

Keywords: Chicken ramen stir fry, quick Asian stir fry, easy chicken ramen, stir fry noodles, ramen noodles recipe