Chicken Ramen Stir Fry

Taha Ayad

Chicken Ramen Stir Fry is a quick and flavorful one-pan meal. This dish combines tender chicken, fresh vegetables, and savory ramen noodles in a delicious stir-fry sauce, all ready in under 30 minutes. It’s the perfect weeknight dinner, customizable for your flavors and nutritional needs.

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Prep Time 10

Cook Time 15

Total Time 25

Course: Dinner

Cuisine: Asian

Ingredients Method Notes

Ingredients

2 boneless skinless chicken breasts
2 packs of quick ramen noodles discard the seasoning packet
2 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons honey optional
3 garlic cloves minced
1 teaspoon fresh ginger grated
1 bell pepper thinly sliced
1 carrot julienned
½ cup green onions chopped
1 tablespoon sesame seeds

Method

Cut chicken breasts into bite-sized pieces, season with salt and pepper.
Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
In the same pan, add garlic, ginger, bell pepper, and carrot. Stir-fry for 3-4 minutes until tender-crisp.
Cook the ramen noodles according to package instructions, drain and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, and honey.
Add cooked chicken and ramen noodles back to the pan. Pour the sauce over the mixture, toss to coat everything evenly.
Stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
Garnish with green onions and sesame seeds before serving.

Notes

Store leftovers in an airtight container for up to 3 days.
For a spicier version, add sriracha or red pepper flakes to the sauce.
If you prefer a milder sauce, omit the ginger, use less soy sauce, or add a splash of water or low-sodium broth to lighten the flavor. You can also skip the garlic or use just a pinch for a gentler taste, making the dish more kid-friendly for picky eaters.
You can substitute the chicken with tofu for a vegetarian version.