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Chicken Ramen Stir Fry Recipe

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★★★★★

4.3 from 34 reviews

This Chicken Ramen Stir Fry is a quick and flavorful Asian-inspired dish combining tender boneless chicken thighs, fresh vegetables, and ramen noodles tossed in a savory soy and oyster sauce. Perfect for a weeknight meal, it features a crisp-tender vegetable medley and aromatic ginger and garlic for a well-balanced and satisfying stir-fry.

Ingredients

Scale

Ramen Noodles

  • 2 packages (6 oz each) ramen noodles, seasoning packets discarded

Chicken

  • 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)

Sauce

  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp white pepper

Oil for stir-frying

  • 2 tbsp vegetable oil (divided)

Instructions

  1. Boil Water: Bring a pot of water to a rolling boil to prepare for cooking the ramen noodles.
  2. Make Sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Stir well and set aside to let flavors meld.
  3. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the bite-sized chicken pieces and stir-fry until they turn golden brown and are cooked through, about 5 to 6 minutes. Remove the cooked chicken from the pan and set aside.
  4. Stir-fry Vegetables: Using the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender but still bright and fresh.
  5. Add Aromatics: Add the minced garlic, minced ginger, and the white parts of the green onions to the vegetables. Stir-fry everything together for another 30 seconds until fragrant.
  6. Cook Noodles: While cooking the vegetables, cook the ramen noodles in the boiling water for about 2 minutes, slightly undercooking them for a better texture. Drain the noodles well once cooked.
  7. Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and pour the prepared sauce over everything. Stir-fry all ingredients together for 2 to 3 minutes until the noodles are fully coated with sauce and everything is heated through.
  8. Garnish and Serve: Sprinkle the green parts of the sliced green onions over the top for a fresh finish. Serve hot and enjoy your delicious Chicken Ramen Stir Fry!

Notes

  • Discard the seasoning packets from the ramen noodles as the sauce provides all the flavor needed.
  • You can substitute chicken thighs with chicken breast if preferred, though thighs remain juicier.
  • Customize vegetables by adding mushrooms or broccoli for variation.
  • To make it spicier, add a dash of chili flakes or sriracha to the sauce.
  • Ensure not to overcook the noodles; slightly undercooking prevents them from becoming mushy during stir-frying.

Keywords: Chicken Ramen Stir Fry, quick dinner, Asian stir-fry, chicken thighs recipe, vegetable stir fry, ramen noodle recipe

Find it online: https://foodiecara.com/chicken-ramen-stir-fry-recipe/