Chicken Ramen Stir Fry Recipe

Introduction

Chicken Ramen Stir Fry is a quick and flavorful meal perfect for busy weeknights. Tender chicken, crisp vegetables, and savory noodles come together in a delicious sauce that’s sure to satisfy. This dish is easy to customize and ready 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: Bring a pot of water to a boil for the ramen noodles.
2. Step 2: While the water heats, prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
3. Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
4. Step 4: In the same pan, add the remaining vegetable oil. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
5. Step 5: Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.
6. Step 6: Meanwhile, cook ramen noodles in the boiling water for 2 minutes until slightly undercooked. Drain well.
7. Step 7: Return the cooked chicken to the pan with the vegetables. Toss in the cooked ramen noodles and sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
8. Step 8: Garnish with the green parts of the sliced green onions and serve hot.

Tips & Variations

• For extra heat, add a splash of chili sauce or red pepper flakes when adding the sauce.
• Substitute chicken thighs with chicken breast or tofu for a different protein option.
• Use any fresh vegetables on hand, such as broccoli, mushrooms, or baby corn.
• Cook noodles just until tender but still firm to prevent sogginess when stir-frying.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ginger instead of fresh?

Fresh ginger provides the best flavor and aroma, but you can substitute 1/2 teaspoon of ground ginger if fresh is not available.

How do I prevent the noodles from sticking together?

Cook noodles until just tender and drain well. Tossing them with a little oil before adding to the stir fry can help prevent sticking.

Chicken Ramen Stir Fry Recipe

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★★★★★

4.5 from 92 reviews

This Chicken Ramen Stir Fry is a quick and flavorful dish combining tender chicken thighs, crunchy vegetables, and classic ramen noodles tossed in a savory soy-oyster sauce blend. Perfect for a weeknight dinner, it offers a perfect balance of protein and veggies with an Asian-inspired flair.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Ramen Noodles

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

Chicken & Vegetables

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

Sauce & Oils

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

Instructions

1. Boil Noodles: Bring a pot of water to a boil for the ramen noodles. Cook the noodles for 2 minutes, slightly undercooked, then drain well and set aside.
2. Prepare Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set the sauce aside.
3. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
4. Stir-Fry Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry them for 2-3 minutes until they are crisp-tender.
5. Add Aromatics: Add the minced garlic, minced ginger, and the white parts of the green onions to the pan. Stir-fry for another 30 seconds until fragrant.
6. Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and pour the prepared sauce over the mixture. Stir-fry everything together for 2-3 minutes until the noodles and ingredients are well combined and heated through.
7. Garnish and Serve: Garnish the dish with the green parts of the sliced green onions and serve hot immediately.

Notes

• Discard the seasoning packets from the ramen noodles as the sauce provides enough flavor.
• Julienne the carrot thinly for quick cooking and better texture.
• Cook the noodles slightly under al dente for best texture in stir-fry.
• Use high heat during stir-frying to keep veggies crisp and chicken tender.
• Feel free to substitute chicken thighs with chicken breasts for a leaner option.
• Adjust soy sauce and oyster sauce quantities to taste if you prefer saltier or sweeter flavors.
• Garnish with sesame seeds or chili flakes for extra flavor if desired.

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