Chicken Ramen Stir Fry (Printer-Friendly)
Stir-fried chicken with ramen, crisp veg, and a hoisin-soy glaze — ready in 30 minutes.
# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts, thinly sliced (about 12 oz total)
→ Vegetables
02 - 1 medium red bell pepper, thinly sliced
03 - 1 cup broccoli florets, cut into bite-sized pieces
04 - 1 medium carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packages instant ramen noodles (seasoning packets discarded)
→ Sauce
08 - ¼ cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon toasted sesame oil
→ Pantry Staples
13 - 2 tablespoons vegetable oil, divided
14 - 1 tablespoon sesame seeds, for garnish
# How to Make It:
01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Bring a pot of water to a rolling boil. Cook the ramen noodles according to package directions, but drain them about 1 minute before they are fully tender. Rinse immediately 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 stirring for 2 minutes to develop a golden sear. Continue cooking, tossing occasionally, until the chicken is browned and cooked through, about 4 to 5 minutes total. Transfer to a plate and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry vigorously for 3 to 4 minutes until the vegetables are crisp-tender and lightly charred at the edges.
05 - Return the seared chicken to the skillet. Add the par-cooked noodles, sliced green onions, and the prepared sauce. Toss everything together using tongs and stir-fry for 2 to 3 minutes until the noodles have absorbed the sauce and all components are evenly coated and heated through.
06 - Transfer to serving plates or bowls immediately. Garnish with sesame seeds and serve while hot.
# Expert Advice:
01 -
- That sauce clings to every noodle like it was made for them, and honestly, it almost was.
- You get the satisfaction of a restaurant quality stir fry without the delivery fee or the wait.
- It reheats beautifully the next day, which means you just made yourself a pretty fantastic lunch.
02 -
- Overcooking the noodles before they hit the wok is the number one way this dish falls apart, so err on the side of underdone.
- Crowding the pan with too much chicken at once causes steaming instead of searing, which is how you end up with pale rubbery strips.
03 -
- Prep every single ingredient before the heat goes on because once you start cooking, things move fast and there is no time to slice carrots while garlic burns.
- Letting the wok smoke slightly before adding oil is the trick to that smoky restaurant flavor you cannot quite replicate at home without it.