Description
This Chicken Ramen Stir Fry is a quick and flavorful weeknight dinner packed with juicy chicken, colorful veggies, and savory noodles tossed in a rich sauce.
Ingredients
8 oz ramen noodles (fresh or dried, discard seasoning packet)
1 lb boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
1 red bell pepper, sliced
1 cup snap peas
1 carrot, sliced thin
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 green onions, sliced (reserve some for garnish)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp vegetable or peanut oil
Instructions
Slice chicken, chop veggies, and mince garlic and ginger.
Heat 1 tbsp oil in a large skillet or wok over high heat. Cook chicken until golden and cooked through, 4–5 minutes. Remove and set aside.
In the same pan, add remaining oil. Stir-fry carrots for 1 minute, then add bell pepper and snap peas. Cook 2–3 minutes until crisp-tender.
Boil ramen according to package instructions, undercooking by 1 minute. Drain and toss lightly with sesame oil.
Return chicken to the pan with veggies, add noodles and sauce (soy, oyster, sesame oil). Toss well for 2–3 minutes until coated and heated through.
Garnish with green onions and serve hot.
Notes
Adjust spice with chili flakes, sriracha, or chili oil.
Use leftover chicken to save time—just add it in the final step.
Add broccoli or zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg