Chicken Ramen Stir Fry (Print View)
Tender chicken, crisp vegetables, and bouncy ramen in a savory soy-hoisin sauce—ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packs instant ramen noodles (discard seasoning packets)
→ Sauce
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
→ Other
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds (optional, for garnish)
# How to Make:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Cook ramen noodles according to package instructions, draining about 1 minute before fully cooked so they remain slightly firm. Rinse under cold water to halt cooking and prevent sticking. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in an even layer and cook without disturbing for about 2 minutes until golden underneath. Toss and continue cooking for another 2-3 minutes until browned and cooked through. Remove the chicken to a plate and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot. Sauté over medium-high heat for 3-4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the cooked chicken to the pan. Add the drained noodles, sliced green onions, and the prepared sauce. Toss everything together vigorously using tongs and stir-fry for 2-3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to plates or bowls immediately. Garnish with sesame seeds if desired and serve while hot.
# Expert Suggestions:
01 -
- It transforms cheap instant ramen into something that tastes like you spent an hour over a hot wok when you barely spent fifteen minutes.
- The sauce hits every note: salty, sweet, savory, and just rich enough to coat each noodle without weighing anything down.
02 -
- Do not skip rinsing the noodles with cold water because residual heat will turn them into a gummy clump before they ever hit the wok.
- Crowding the pan with chicken is the fastest way to steam it instead of sear it, so cook in batches if your skillet is on the smaller side.
03 -
- Everything moves fast once you start cooking so have every single ingredient prepped and within arms reach before you turn on the burner.
- A tablespoon of cornstarch mixed into the sauce turns it from a coating into a glossy glaze that clings to every noodle like takeout.