Chicken Ramen Stir Fry
Chicken Ramen Stir Fry is easy, budget-friendly and a great way to clean out the fridge. A complete one-dish dinner that can be customized with your favorite proteins and veggies.
Servings: 6 1 cup servings
Calories: 266kcal
Ingredients
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
Chicken and Noodles
- 3 tablespoons vegetable oil divided 1 tablespoon and 2 tablespoons
- 1 pound diced boneless skinless chicken breasts
- 9 ounces (3 3-ounce) packages of instant ramen noodles (do not use the flavor packets)
Vegetables
- 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
- 2 thinly sliced green onion optional garnish
- ½ tablespoon toasted sesame seeds optional garnish
Instructions
Sauce
- In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.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
Chicken, Noodles and Vegetables
- In a 3 - 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the noodles only to the water and cook for 1-2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.9 ounces (3 3-ounce) packages of instant ramen noodles
- In a 10 - 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.3 tablespoons vegetable oil
- Add in the diced chicken breast and cook for 4-5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.1 pound diced boneless skinless chicken breasts
- Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of oil.
- Add the diced red bell pepper, mushrooms and diced onions. Sauté for 2 - 3 minutes, until the onion and peppers are slightly tender.1 cup diced red bell pepper, 1 cup sliced white button mushrooms, ½ cup diced sweet yellow onion
- Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.1 cup broccoli florets
- Add the minced garlic and grated ginger. Cook for 1 minute.1 tablespoon fresh minced garlic, 1 tablespoon fresh grated ginger
- Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
- Add the cooked ramen.
- Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.
- Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.2 thinly sliced green onion, ½ tablespoon toasted sesame seeds
Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Reheat: Add a sprinkle of water and toss over a warm skillet until heated through or reheat in the microwave until steaming hot. Adding a little water will keep the stir fry moist and saucy.
- You can toss the cooked noodles in either sesame or vegetable oil before adding to the skillet to prevent them from clumping together and sticking to each other or the skillet.
- Use your favorite fresh or frozen vegetables for this stir fry recipe. Broccoli, carrots, bell peppers, sugar snap peas, snow peas, water chestnuts, edamame, bean sprouts, bok choy, mushrooms, or even shredded cabbage will all taste delicious.
- I love the texture and the ease of using the basic instant ramen noodles, but feel free to use fresh ramen, udon noodles, or even soba noodles in this recipe.
- You can add 1-2 teaspoons of honey or a bit of brown sugar if you prefer a sweeter sauce.
- Beef, shrimp, turkey, tofu, or cubed pork tenderloin are other protein options to replace the chicken.
Nutrition
Calories: 266kcal | Carbohydrates: 19g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1638mg | Potassium: 548mg | Fiber: 2g | Sugar: 5g | Vitamin A: 939IU | Vitamin C: 50mg | Calcium: 39mg | Iron: 2mg