Chicken Ramen Stir Fry (Printable)
Tender chicken, ramen noodles and crisp vegetables tossed in a savory soy-hoisin sauce for a 30-minute weeknight meal.
# Ingredient List:
→ Meats
01 - 2 boneless skinless chicken breasts (about 12 oz), thinly sliced
→ Noodles
02 - 2 packs (about 6.3 oz) instant ramen noodles, seasoning packets discarded
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 medium carrots, julienned
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or brown sugar
13 - 2 tsp sesame oil
14 - 1/4 cup chicken broth or water
15 - 1/2 tsp cornstarch
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Additional sliced green onions
# Steps:
01 - Cook ramen noodles according to package directions, discarding the included seasoning packets. Drain thoroughly and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, chicken broth, and cornstarch until smooth and well combined.
03 - Heat a large wok or skillet over medium-high heat with a splash of oil. Arrange chicken slices in a single layer and stir-fry for 3 to 4 minutes until golden brown and cooked through. Remove and set aside.
04 - In the same pan, add more oil if needed. Toss in garlic, ginger, bell pepper, snap peas, and carrots. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the chicken to the wok. Add the drained noodles and pour the sauce over everything. Toss vigorously for 2 to 3 minutes until the noodles are evenly coated and the sauce has thickened.
06 - Remove from heat. Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce balances salty, sweet, and umami so well you will want to double it and drizzle it on everything.
- Instant ramen noodles transform into something that tastes nothing like their humble origins.
- You probably have most of the ingredients in your kitchen right now.
02 -
- Cornstarch settles fast so give the sauce one final stir right before pouring or you will end up with clumps instead of a silky glaze.
- Do not overcrowd the wok with chicken or it will steam instead of sear and you lose that caramelized flavor.
03 -
- Heat the wok until you see a faint wisp of smoke before adding oil, because a properly hot pan is the difference between stir frying and steaming.
- Keep all your ingredients chopped, measured, and lined up before you turn on the stove because once you start everything moves fast.