Chicken Ramen Stir Fry (Printable)
Tender chicken and crisp vegetables tossed with ramen in a savory soy-hoisin glaze for a quick 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 packs 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 Steps:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Prepare the ramen noodles according to package directions, but drain them about 1 minute before fully cooked so they remain slightly firm. 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, 4 to 5 minutes total. Transfer to a plate and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the garlic, bell pepper, broccoli, and carrot. Sauté for 3 to 4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the chicken to the pan along with the cooked noodles, green onions, and prepared sauce. Toss everything together vigorously and stir-fry for 2 to 3 minutes until the noodles are evenly coated and everything is heated through.
06 - Transfer to plates or bowls immediately. Sprinkle with sesame seeds and serve hot.
# Expert Advice:
01 -
- It transforms humble instant ramen into something that feels restaurant worthy without any fuss.
- The sauce hits every note, savory, sweet, and deeply aromatic, all in one pan.
02 -
- Do not overcook the noodles during the initial boil or they will fall apart when you toss them in the wok later.
- Crowding the pan with too much chicken at once causes steaming instead of browning, so use a wide wok or cook in batches.
03 -
- Freeze the chicken for fifteen minutes before slicing and you will get impossibly thin even pieces every time.
- Let the sauce sit for five minutes after whisking so the flavors marry and the honey fully dissolves into the liquid.