Chicken Ramen Stir Fry (Print Version)
Tender chicken, crisp veggies and ramen noodles tossed in a savory soy-hoisin sauce—ready in 30 minutes.
# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts, thinly sliced (about 12 oz)
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 medium carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packages instant ramen noodles (seasoning packets discarded)
→ Sauce
08 - ¼ cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon toasted sesame oil
→ Pantry Staples
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds, for garnish (optional)
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Bring a pot of water to a boil and cook the ramen noodles according to package directions, draining about 1 minute before fully tender. Rinse under cold water to halt cooking and prevent sticking. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in an even layer and cook for 4–5 minutes, turning once, until golden brown and cooked through. Transfer to a plate and keep warm.
04 - Add the remaining tablespoon of oil to the same skillet. Sauté the garlic, red bell pepper, broccoli florets, and julienned carrot for 3–4 minutes, stirring frequently, until crisp-tender.
05 - Return the seared chicken to the skillet. Add the cooked noodles, sliced green onions, and the prepared sauce. Toss everything together vigorously for 2–3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to serving plates immediately and garnish with sesame seeds if desired. Serve hot.
# Expert Tips:
01 -
- It transforms humble instant ramen into something that tastes like you spent far more time than you actually did.
- The sauce hits every note, sweet from the honey, deep from the oyster sauce, and toasty from sesame oil, with barely any effort.
02 -
- Do not overcook the noodles because they will keep soaking up sauce once everything is combined and you want chew not mush.
- Cooking the chicken in a single layer without crowding the pan is the difference between a proper sear and a sad steam.
03 -
- Prepare every ingredient and have it measured out before you turn on the stove because stir fry moves fast and there is no time to chop once the heat is on.
- Toast the sesame seeds in a dry pan for thirty seconds before sprinkling them on top and you will unlock a warmth and fragrance that raw seeds simply cannot match.