Description
This Chicken Ramen Stir Fry is a quick and easy one-pan meal that combines tender marinated chicken, fresh vegetables, and perfectly cooked ramen noodles tossed in a savory stir-fry sauce. Ready in under 30 minutes, it’s a flavorful and satisfying dish perfect for weeknight dinners. Optional garnishes like sesame seeds, chopped peanuts, fried egg, and lime wedges add an extra burst of texture and taste.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
Noodles
- 8 oz fresh ramen noodles (or 4 packages instant ramen noodles, seasoning packets discarded)
- 1 teaspoon sesame oil or vegetable oil (optional, for tossing)
Vegetables and Aromatics
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup snow peas
Stir-Fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce (optional, but recommended)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth (or water)
- 1 teaspoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Sriracha to taste (optional)
Garnishes (Optional)
- Sesame seeds
- Chopped peanuts
- Fried egg
- Lime wedges
Instructions
- Marinate the Chicken: In a medium bowl, combine the bite-sized chicken pieces with soy sauce, rice vinegar, cornstarch, sesame oil, ground ginger, garlic powder, and red pepper flakes if using. Mix well to coat the chicken evenly. Cover and refrigerate for at least 20 minutes up to a few hours to develop flavor and tenderize.
- Cook the Noodles: Bring a large pot of water to a boil. Add the ramen noodles and cook according to package directions until just tender, usually about 2-3 minutes for fresh noodles or as directed for instant noodles. Drain and rinse under cold water immediately to stop cooking and prevent sticking. Toss with a teaspoon of sesame oil or vegetable oil if desired to keep them separated.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together soy sauce, brown sugar, oyster sauce if using, sesame oil, cornstarch, chicken broth or water, rice vinegar, ground ginger, garlic powder, and sriracha if desired. Stir well until the cornstarch is fully dissolved and the sauce is smooth. Adjust seasoning to taste.
- Stir-Fry the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat until hot. Add the marinated chicken in a single layer. Stir-fry for 5 to 7 minutes, stirring frequently, until the chicken is cooked through and lightly browned on the edges.
- Add Aromatics: Push the cooked chicken to one side of the wok. Add the sliced onion, minced garlic, and grated ginger to the empty side. Stir-fry for about 1 minute until fragrant, making sure the garlic does not burn.
- Add Vegetables: Toss in the sliced red and green bell peppers, carrots, broccoli florets, and snow peas. Stir-fry all the vegetables together with the chicken for about 3 to 5 minutes until the vegetables are tender but still crisp and vibrant in color.
- Combine and Thicken Sauce: Push the veggies and chicken to one side. Pour the prepared stir-fry sauce into the empty space in the wok. Allow it to cook undisturbed for 1 to 2 minutes so it thickens slightly and coats the bottom surfaces.
- Add Noodles: Add the cooked and drained ramen noodles into the wok. Toss everything together carefully to evenly coat the noodles in the sauce and mix with the chicken and vegetables.
- Stir-Fry to Combine: Continue stir-frying for another 1 to 2 minutes to heat the noodles through and ensure all ingredients are well combined and coated with the sauce evenly.
- Serve and Garnish: Serve immediately while hot. Garnish with thinly sliced green onions, sesame seeds, and chopped peanuts if desired. Optionally top with a fried egg and squeeze fresh lime juice over the dish for extra brightness and flavor.
Notes
- Marinating the chicken enhances flavor and tenderness but can be done quickly for 20 minutes if short on time.
- Discard seasoning packets from instant ramen as the stir-fry sauce provides all the needed seasoning.
- Fresh ramen noodles work best but instant ramen is a convenient substitute.
- You can customize the vegetable mix according to availability or preference.
- Oyster sauce is optional but adds a unique depth and umami flavor.
- Adjust spiciness by adding more or less Sriracha or omit it altogether.
- This recipe is best cooked in a wok or large skillet for high-heat stir-frying.
- Garnishes like fried egg and lime add richness and acidity, balancing the savory flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken ramen stir fry, easy chicken stir fry, one pan dinner, quick ramen recipe, Asian noodle stir fry, weeknight dinner, healthy stir fry
