Chicken Ramen Stir Fry Recipe

Introduction

This Chicken Ramen Stir Fry is a quick and flavorful weeknight dinner that combines tender chicken, crisp vegetables, and savory sauces. Using ramen noodles as a base makes it an easy and satisfying meal to whip up in under 30 minutes.

Ingredients

• 2 packages (6 oz each) ramen noodles, seasoning packets discarded
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 green onions, sliced (white and green parts separated)
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper

Instructions

1. Step 1: Cook the ramen noodles according to package instructions without the seasoning packets. Drain and set aside.
2. Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. Step 3: In the same pan, add the white parts of the green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.
4. Step 4: Add the sliced red bell pepper, snap peas, and julienned carrot to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Return the cooked chicken to the pan. Pour in soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well to coat everything evenly.
6. Step 6: Add the drained ramen noodles and toss gently to combine all ingredients. Cook for another 1-2 minutes until heated through.
7. Step 7: Remove from heat and garnish with the green parts of the sliced green onions before serving.

Tips & Variations

• For extra heat, add a splash of sriracha or chili flakes when adding the sauces.
• Substitute chicken thighs with chicken breasts or tofu for a different protein option.
• Add other vegetables like mushrooms or broccoli for more variety and nutrition.
• Use low-sodium soy sauce to reduce the salt content without sacrificing flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ramen noodles instead of instant?

Yes, fresh ramen noodles work well and will give a slightly different texture. Just cook them according to package directions before adding to the stir fry.

Is it possible to make this recipe gluten-free?

To make this gluten-free, use gluten-free soy sauce and oyster sauce, and choose gluten-free ramen noodles or substitute with rice noodles.

Chicken Ramen Stir Fry Recipe

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★★★★★

4.6 from 67 reviews

This Chicken Ramen Stir Fry is a quick and flavorful weeknight meal combining tender chicken thighs, crisp vegetables, and savory sauces with easy-to-cook ramen noodles. A perfect blend of Asian-inspired ingredients creates a deliciously satisfying dish ready in under 30 minutes.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Ramen Noodles

• 2 packages (6 oz each) ramen noodles, seasoning packets discarded

Protein

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables

• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 green onions, sliced (white and green parts separated)

Sauces & Oils

• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper

Instructions

1. Prepare Noodles: Cook the ramen noodles according to package instructions without the seasoning packets, then drain and set aside.
2. Cook Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and stir-fry until they are browned and cooked through, about 5-7 minutes.
3. Sauté Aromatics: Add the minced garlic, minced ginger, and the white parts of the sliced green onions to the skillet. Stir-fry for about 1-2 minutes until fragrant.
4. Add Vegetables: Toss in the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Combine Sauces: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Pour this sauce mixture over the chicken and vegetables, stirring to coat everything evenly.
6. Add Noodles: Add the cooked ramen noodles to the skillet. Toss everything together to combine and heat through, ensuring the noodles are well coated with the sauce.
7. Garnish and Serve: Sprinkle the green parts of the sliced green onions on top for a fresh finish, then serve immediately.

Notes

• Discard the seasoning packets that come with the ramen noodles as the sauce mixture provides plenty of flavor.
• For a spicier version, add a teaspoon of chili garlic sauce or crushed red pepper flakes when adding the aromatics.
• You can substitute chicken thighs with chicken breast, tofu, or shrimp based on preference.
• Use low-sodium soy sauce for a healthier option.
• To keep vegetables crisp, avoid overcooking during the stir-fry process.

Keywords: Chicken Stir Fry, Ramen Noodles, Quick Dinner, Asian Inspired, Weeknight Meal