Chicken Ramen Stir Fry (Printable)
Tender chicken and crisp vegetables tossed with ramen in a savory soy-hoisin glaze, ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packs instant ramen noodles (discard seasoning packets)
→ Sauce
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
→ Other
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds (optional, for garnish)
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Cook the ramen noodles according to package directions, but drain them about 1 minute before fully done. Rinse 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 for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Add the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot. Sauté for 3–4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the cooked chicken to the pan along with the prepared noodles, sliced green onions, and reserved sauce. Toss everything together vigorously for 2–3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to plates or bowls immediately. Garnish with sesame seeds if desired and serve hot.
# Expert Tips:
01 -
- It comes together faster than delivery and tastes exponentially better than anything from a takeout container.
- The sauce hits every note you want: salty, sweet, savory, and just rich enough to coat each noodle without weighing them down.
02 -
- Do not overcook the noodles before adding them to the wok because they will continue cooking in the sauce and turn gummy if you start too soft.
- Cooking the chicken in a single layer without crowding the pan is the difference between a proper sear and a soggy steam.
03 -
- Prep every single ingredient before you turn on the heat because once the wok is hot everything moves fast and there is no time to slice vegetables mid cook.
- A drop of sesame oil added at the very end, off the heat, preserves its fragile aroma in a way that adding it earlier never does.