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Chicken Ramen Stir Fry – Quick, Flavorful & Ready in 30 Minutes

This Chicken Ramen Stir Fry is your new weeknight go-to: tender chicken, perfectly cooked ramen, and colorful veggies all coated in a bold, flavorful sauce. Ready in 30 minutes, it’s better than takeout, customizable with your favorite vegetables, and guaranteed to satisfy! 🍜✨
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

🍗 Stir Fry
  • 1 lb chicken breast or thighs thinly sliced
  • 2 packs instant ramen noodles discard seasoning packets
  • 2 cups mixed vegetables bell peppers, carrots, broccoli, snap peas
  • 2 green onions sliced
  • 2 tbsp vegetable or sesame oil
🥣 Sauce
  • ¼ cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey or brown sugar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp rice vinegar or lime juice
  • ¼ cup chicken broth or water
  • 1 tsp cornstarch

Equipment

  • Large skillet or wok
  • Pot for cooking ramen
  • Knife & cutting board
  • Mixing bowls
  • Tongs or spatula
  • Measuring cups & spoons

Method
 

Step 1: Prep Ramen & Chicken
  1. Bring a pot of water to boil; cook ramen noodles 2 minutes, until just tender. Drain and set aside.
  2. Toss chicken slices with 1 tbsp soy sauce.
Step 2: Stir Fry Chicken
  1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
  2. Add chicken; stir fry until cooked through and lightly browned (~4–5 minutes). Remove to a plate.
Step 3: Cook Veggies
  1. In the same pan, add remaining oil.
  2. Add mixed veggies; stir fry 3–4 minutes until crisp-tender.
Step 4: Make Sauce & Combine
  1. In a bowl, whisk together sauce ingredients: soy sauce, hoisin, honey, garlic, ginger, rice vinegar, chicken broth, and cornstarch.
  2. Return chicken to the pan; add cooked ramen noodles.
  3. Pour sauce over; toss everything together until noodles are coated and sauce thickens (~2 minutes).
Step 5: Serve
  1. Top with sliced green onions and sesame seeds, if desired.
  2. Enjoy hot straight from the skillet!

Notes

🥄 Variations
Spicy: Add sriracha or chili flakes.
Extra Veggies: Include mushrooms, zucchini, or baby corn.
Protein Swap: Use shrimp, beef, or tofu instead of chicken.
Low-Carb: Replace ramen with spiralized zucchini or shirataki noodles.
🧊 Storage & Reheating
Fridge: Store leftovers in airtight container up to 4 days.
Reheat: Microwave or stir fry until hot.
Freezer: Not recommended; noodles can become mushy.
❓ 10 FAQs
What ramen should I use?
Instant ramen (discard flavor packets) or fresh ramen noodles.
Can I use rotisserie chicken?
Yes—add it with the noodles in Step 4.
Is it very salty?
Not with low-sodium soy sauce—adjust to taste.
Can I make it gluten-free?
Use gluten-free ramen and tamari.
What oil is best?
Sesame or vegetable oil.
Do I need a wok?
A large skillet works perfectly.
Can I double the sauce?
Yes—great if you like it extra saucy.
What veggies work best?
Any quick-cooking veggies—broccoli, peppers, carrots, snap peas.
How do I keep noodles from sticking?
Toss immediately with sauce and veggies.
Can kids eat this?
Absolutely—just skip the spice!
🏁 Conclusion
This Chicken Ramen Stir Fry is quick, flavorful, and better than takeout—packed with tender chicken, fresh veggies, and bouncy noodles in a savory-sweet sauce. Perfect for busy nights! 🍜🔥