Chicken Ramen Stir Fry (Printable)
Tender chicken, crisp vegetables and ramen tossed in a savory-sweet soy-hoisin sauce for a quick weeknight meal.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), thinly sliced
→ Noodles
02 - 2 packs (about 6 oz) instant ramen noodles, seasoning packets discarded
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 medium carrots, julienned
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce
09 - ¼ cup low-sodium soy sauce
10 - 2 tablespoons oyster sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon honey or brown sugar
13 - 2 teaspoons sesame oil
14 - ¼ cup chicken broth or water
15 - ½ teaspoon cornstarch
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - Additional sliced green onions
# Directions:
01 - Prepare the ramen noodles according to package directions, discarding the included seasoning packets. Drain well and set aside.
02 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, chicken broth, and cornstarch until smooth and well combined.
03 - Heat a large wok or skillet over medium-high heat with a drizzle of oil. Arrange the chicken slices in a single layer and stir-fry for 3 to 4 minutes until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same pan, add a bit more oil if needed. Toss in the garlic, ginger, bell pepper, snap peas, and carrots. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the seared chicken to the pan. Add the drained noodles and pour the sauce over everything. Toss continuously for 2 to 3 minutes until the noodles are evenly coated and the sauce has thickened.
06 - Remove from heat. Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately while hot.
# Expert Suggestions:
01 -
- It transforms humble instant ramen into something that tastes like you spent far longer than thirty minutes on it.
- The sauce hits every note you want: salty, sweet, savory, and just rich enough to coat every noodle without feeling heavy.
02 -
- Do not skip draining the noodles thoroughly because excess water will dilute your sauce and leave you with a soupy mess instead of that beautiful glossy coating.
- Crowding the pan with chicken is the fastest way to steam instead of sear so cook in two batches if your wok is on the smaller side.
03 -
- Everything moves fast once you start cooking so have every single ingredient prepped and measured before the wok gets hot because there is no pausing once the garlic hits the oil.
- A wok is ideal but a large stainless steel or cast iron skillet gets you equally beautiful browning on the chicken if that is what you have.