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image of realistic top down mise en place shot showing instant ramen noodles packs boneless skinless chicken breast slices low sodium soy sauce garlic cloves fresh ginger pieces brown sugar vegetable oil chicken broth rice vinegar cornstarch sesame oil broccoli florets red bell pepper slices mushrooms snow peas green onions carrots julienne onions sesame seeds cilantro jalapeno slices sriracha bottle soft boiled egg arranged neatly on white marble kitchen counter with clear glass bowls rustic brown wooden cutting boards spoons under soft diffuse daylight
katya bou

30 min Chicken Ramen Stir Fry

This 30-minute chicken ramen stir fry is a quick, comforting meal featuring tender chicken, vibrant vegetables, and chewy ramen noodles coated in a savory-sweet homemade sauce. Perfect for busy weeknights, it transforms simple pantry staples into a restaurant-quality dinner without using the sodium-heavy flavor packets.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Noodles
  • 2-3 packets instant ramen noodles discarding flavor packets
  • 1-1.5 lbs boneless skinless chicken breast thinly sliced against the grain
  • 2 tbsp vegetable oil
Vibrant Vegetables
  • 8 oz broccoli florets cut into bite-sized pieces
  • 1 red bell pepper thinly sliced
  • 1 onion sliced
  • 2 carrots sliced
Secret Sauce
  • 1/3 cup low-sodium soy sauce
  • 1/3-1/2 cup chicken broth
  • 2 tbsp brown sugar
  • 3-4 garlic cloves minced
  • 1-2 tsp fresh ginger grated or minced
  • 1 tbsp rice vinegar
  • 1-2 tbsp cornstarch
  • 1-2 tsp sesame oil
Garnishes & Optional Extras
  • green onions thinly sliced
  • sesame seeds
  • sriracha or jalapeño for spicy kick

Equipment

  • Large Skillet or Wok
  • tongs
  • Small bowl

Method
 

  1. Bring a medium pot of water to a boil. Add the ramen noodles (discarding the flavor packets) and cook for 2-3 minutes until al dente. Drain and toss with 1 tsp vegetable oil to prevent sticking.
  2. In a small bowl, whisk together soy sauce, chicken broth, brown sugar, rice vinegar, minced garlic, and grated ginger. In a separate bowl, mix cornstarch with 2 tbsp cold water to create a slurry. Add the slurry to the sauce mixture and whisk until smooth.
  3. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-6 minutes until browned on all sides. Remove the chicken and set aside, reserving the drippings in the pan.
  4. Add the remaining 1 tbsp oil to the same skillet. Add carrots, onions, and broccoli florets. Stir-fry for 3-4 minutes until crisp-tender. Add the red bell pepper and cook for another minute until softened.
  5. Return the seared chicken to the skillet with the vegetables. Give the sauce mixture a quick re-whisk and pour it over the chicken and vegetables. Bring to a quick simmer, allowing the sauce to thicken and become glossy.
  6. Add the cooked ramen noodles to the skillet. Toss quickly and thoroughly using tongs, ensuring every strand is coated in the rich sauce. Cook for 1-2 minutes, warming the noodles through.
  7. Remove from heat. Drizzle with 1 tsp sesame oil for its finishing nutty aroma. Serve immediately, garnished with sliced green onions and sesame seeds.

Notes

This quick chicken ramen stir fry is perfect for busy weeknights. You can easily substitute chicken thighs for richer flavor, or use tofu for a vegetarian version. Swap vegetables based on what you have available - cabbage, snow peas, or mushrooms work well. For extra richness, top with a soft-boiled or fried egg.
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