Description
Whip up a satisfying chicken ramen stir fry in 30 minutes! This easy, flavorful weeknight meal is packed with tender chicken, crisp veggies, and savory sauce.
Ingredients
Scale
- Main Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 packs instant ramen noodles (flavor packets discarded)
- 2 cups broccoli florets
- 1 large carrot, thinly sliced or julienned
- Savory Stir Fry Sauce:
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 1/4 cup water
- Aromatics & Extras:
- 1 tbsp olive oil (or vegetable oil)
- 2 green onions, sliced
- Garnish & Toppings:
- 1 tsp sesame seeds (optional)
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prep Your Ingredients:: First things first, get everything ready! Slice your chicken into bite-sized pieces—I usually aim for about 1-inch chunks. Then, chop your broccoli into small florets and thinly slice those carrots. Mince your garlic and grate your ginger. Honestly, this is where I always make a mess, with ginger bits flying everywhere, but it’s so worth it for the fresh flavor. Having everything prepped makes the actual cooking go super fast, which is essential for a 30-minute chicken ramen stir fry.
- Whip Up the Savory Sauce:: In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, cornstarch, and about a quarter cup of water. Give it a good whisk until the cornstarch is dissolved and there are no lumps. I always taste it here to see if it needs a little more sweetness or tang—sometimes I add an extra splash of soy sauce. This step is crucial for that perfect, balanced flavor in your chicken ramen stir fry, so don’t rush it!
- Cook Those Ramen Noodles:: Bring a pot of water to a boil. Add your instant ramen noodles (without the flavor packets, remember!). Cook them according to package directions, usually just 2-3 minutes, until they’re tender but still have a slight bite. This is where I always forget to salt the water, but it’s okay, the sauce has plenty of flavor. Drain them *really* well. Seriously, get all that water out, otherwise, your chicken ramen stir fry will be watery, and nobody wants that!
- Stir Fry the Chicken:: Heat a large skillet or wok over medium-high heat with a tablespoon of olive oil. Once it’s shimmering, add your chicken pieces in a single layer. Let them sear for a few minutes without moving them to get a nice golden crust. Then, stir and cook until the chicken is browned and cooked through, about 5-7 minutes. I love the smell of the chicken searing—it just makes my stomach rumble every time!
- Add the Veggies to Your Chicken Ramen Stir Fry:: Toss in the broccoli florets and sliced carrots with the cooked chicken. Stir fry for another 3-5 minutes, until the vegetables are tender-crisp. You want them to still have a bit of a crunch, not be completely soft. This is where I sometimes accidentally drop a piece of broccoli on the floor, but shhh, don’t tell anyone! Keep everything moving in the pan to ensure even cooking.
- Combine Everything & Serve Your Chicken Ramen Stir Fry:: Pour your whisked sauce over the chicken and veggies, stirring constantly until the sauce thickens and coats everything beautifully, about 1-2 minutes. The smell here is just incredible! Add the drained ramen noodles to the skillet and toss everything together until the noodles are fully coated in that glorious sauce. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your quick chicken ramen stir fry!