Description
Chicken Ramen Stir Fry is a quick and flavorful dish combining tender chicken thighs, fresh vegetables, and perfectly cooked ramen noodles tossed in a savory soy and oyster sauce blend. This vibrant stir fry offers a balance of textures and aromas, perfect for a satisfying weeknight meal.
Ingredients
Scale
Noodles
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
Protein
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, sliced (white and green parts separated)
Sauces and Oils
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp vegetable oil (divided)
Instructions
- Boil Ramen Noodles: Bring a pot of water to a boil. Add ramen noodles and cook for about 2 minutes until slightly undercooked. Drain well and set aside.
- Prepare Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set this savory sauce aside to be added later.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry for 5-6 minutes until golden brown and fully cooked. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: Using the same pan, add the remaining tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, and julienned carrots, stir-frying for 2-3 minutes until crisp-tender.
- Add Aromatics: Add minced garlic, ginger, and the white parts of the green onions to the vegetables. Stir-fry for 30 seconds until fragrant and well combined.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and pour the prepared sauce over all the ingredients.
- Final Stir-Fry: Toss and stir-fry everything together for 2-3 minutes until the noodles absorb the flavors and the dish is heated through.
- Garnish and Serve: Sprinkle the green parts of the sliced green onions on top and serve the chicken ramen stir fry hot for a delicious and colorful meal.
Notes
- Discard the seasoning packets from the ramen noodles as the sauce provides ample flavor.
- Do not overcook the noodles initially; slightly undercooking helps prevent mushiness after stir-frying.
- Feel free to substitute chicken thighs with chicken breast for a leaner option.
- For extra heat, add a dash of chili flakes or a squirt of sriracha sauce in the stir-fry.
- Vegetables can be substituted or added to taste, such as broccoli, mushrooms, or baby corn.
- This recipe can be made gluten-free by using tamari or gluten-free soy sauce and gluten-free oyster sauce alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: chicken ramen stir fry, quick chicken stir fry, ramen noodle recipe, Asian stir fry, easy weeknight dinner
