Chicken Ramen Stir Fry (Printable)

Tender chicken, crisp veggies and ramen tossed in honey-soy for a quick, flavor-packed weeknight meal.

# What You’ll Need:

→ Protein

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 packages instant ramen noodles (seasoning packets discarded)

→ 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

→ Pantry Staples

13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds, for garnish

# How To Make It:

01 - In a small 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 boil and cook the ramen noodles according to package directions, draining 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 without disturbing for 2 minutes, then stir and continue cooking until golden brown 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. Sauté the garlic, red bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the cooked chicken to the skillet. Add the drained noodles, sliced green onions, and the prepared sauce. Toss everything together vigorously for 2 to 3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to plates or bowls immediately and garnish with sesame seeds. Serve hot.

# Expert Tips:

01 -
  • It takes the humble instant ramen packet and turns it into something that tastes like you ordered takeout from your favorite spot.
  • The sauce hits every note: salty, sweet, savory, and just rich enough to coat every noodle without feeling heavy.
  • You probably have most of these ingredients sitting in your kitchen right now, which means dinner is thirty minutes away with almost zero planning.
02 -
  • Undercooking the noodles by one minute is not optional because they will soften further when tossed with the hot sauce in the pan.
  • Do not crowd the pan when searing the chicken or it will steam instead of brown and you will lose that caramelized flavor.
  • If your wok is small, cook the chicken in two batches to get a proper sear on every piece.
03 -
  • Heat your wok or skillet for at least two full minutes before adding oil because a properly hot pan is the difference between stir fry and steamed food.
  • Mix the sauce first before you even turn on the stove so you are never scrambling while something is burning in the pan.
  • A pinch of chili flakes or a drizzle of sriracha at the end transforms this into a completely different dish if you like heat.

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