Chicken Ramen Stir Fry (Printable Version)
Tender chicken, crisp vegetables and ramen noodles tossed in a savory honey-soy glaze for a quick weeknight meal.
# Ingredient List:
→ 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 packages instant ramen noodles (seasoning packets discarded)
→ 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, 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 - Prepare the ramen noodles according to package directions, but drain them about 1 minute before fully cooked. 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 for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Sauté the garlic, red bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the cooked chicken to the skillet. Add the prepared noodles, sliced green onions, and the reserved sauce. Toss everything together vigorously for 2 to 3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to serving plates immediately and garnish with sesame seeds. Serve hot.
# Expert Tips:
01 -
- It transforms humble instant ramen into something that tastes like you spent far more time than you actually did.
- The sauce hits every note, savory, sweet, and deeply aromatic, without needing a single specialty ingredient.
- Cleanup is minimal since everything happens in one wok or skillet and one pot.
02 -
- Overcooking the noodles before they hit the wok is the number one way to end up with a clumpy, textureless dish because they continue cooking in the sauce.
- Crowding the pan with chicken means steaming instead of searing, so if your skillet is small cook the chicken in two batches for that golden caramelization.
03 -
- Mise en place is not optional here because once the wok is hot everything moves fast and you will not have time to mince garlic while chicken burns.
- A pinch of chili flakes or a drizzle of sriracha in the sauce transforms the entire dish into something deeply addictive for heat lovers.