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Stir fry chicken ramen with juicy chicken, crispy vegetables, and creamy sauce

Chicken Ramen Stir Fry

A quick and delicious stir fry with tender chicken, crispy veggies, and rich sauce over warm ramen noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, sliced thinly juicy and a quick cook
  • 2 packs ramen noodles cooked according to package instructions
  • 1 cup bell peppers, sliced adds sweetness and color
  • 1 cup broccoli florets provides crunch and health boost
  • 1 cup snap peas adds a satisfying snap and freshness
Sauce Components
  • 1/4 cup soy sauce essential for savory depth
  • 2 tablespoons oyster sauce enriches flavor with sweetness
  • 1 tablespoon sesame oil fragrant touch that elevates all
  • 2 tablespoons cornstarch mixed with water natural thickener for the sauce
Garnishes
  • 2 green onions, sliced offers fresh note and brightness
  • 1 tablespoon sesame seeds for a toasted crunch

Method
 

Preparation
  1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
  2. Add the sliced chicken and cook for 5-7 minutes until golden brown and fully cooked through, stirring frequently.
  3. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until they are tender-crisp.
Cooking
  1. Return the chicken to the skillet and add the cooked ramen noodles.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch mixture. Pour this over the chicken and noodles.
  3. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens and coats all ingredients.
  4. Remove from heat and garnish with green onions and sesame seeds before serving.

Notes

For extra flavor, marinate the chicken in soy sauce and sesame oil for 30 minutes before cooking. Don't overcrowd the pan to ensure even cooking and retain crunch.