Description
Savor this Chicken Ramen Stir Fry, a quick & comforting meal packed with savory flavors, tender chicken, and veggies. Perfect for busy nights!
Ingredients
Scale
- 2 packages (3 oz each) instant ramen noodles (discard seasoning packets)
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 Tbsp (30ml) vegetable oil, divided
- 1 medium onion, thinly sliced (about 1 cup)
- 2 medium carrots, julienned (about 1 cup)
- 1 red bell pepper, thinly sliced
- 2 cups (140g) broccoli florets, cut small
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 Tbsp (15g) fresh ginger, grated
- 3 Tbsp (45ml) soy sauce (low-sodium preferred)
- 1 Tbsp (15ml) oyster sauce
- 2 tsp (10ml) sesame oil
- 1 Tbsp (15g) brown sugar
- ¼ tsp red pepper flakes (adjust to taste)
- 2 green onions, sliced for garnish
- 1 Tbsp sesame seeds, for garnish
Instructions
- Bring a pot of water to boil. Cook ramen noodles for 2 minutes (undercooked). Drain, rinse with cold water, and toss with a few drops of oil to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and red pepper flakes. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken in a single layer and cook undisturbed for 1-2 minutes, then stir-fry for 2-3 more minutes until just cooked through. Transfer to a plate.
- Add remaining oil to the pan. Stir-fry onions and carrots for 1-2 minutes, then add bell peppers and broccoli for another 2 minutes.
- Clear a space in center of pan and add garlic and ginger. Cook for 30 seconds until fragrant, then stir into vegetables.
- Return chicken to pan along with any juices. Add cooked noodles and pour sauce over everything. Toss gently until well coated and heated through, about 1-2 minutes.
- Transfer to serving plates or bowls and garnish with green onions and sesame seeds. Serve immediately.