Description
This Quick & Tasty Chicken Ramen Stir Fry is a perfect weeknight meal, ready in under 30 minutes. Tender chicken, crisp vegetables, and ramen noodles are tossed in a savory and slightly sweet sauce.
Ingredients
Scale
For the Stir Fry:
- 2 (3-ounce) packages instant ramen noodles, seasoning packets discarded
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned (cut into matchsticks)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions (scallions), sliced, white and green parts separated
For the Stir-Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil (toasted recommended)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper (or black pepper)
Instructions
- Prepare Noodles: Bring a pot of water to a boil. Cook the ramen noodles according to package directions, but cook them for only 2 minutes so they are slightly undercooked (al dente). Drain well and set aside.
- Prepare Sauce: While the water is heating for the noodles, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and white pepper until well combined. Set aside.
- Cook Chicken: Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the cooked chicken from the pan and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 2-3 minutes, until the vegetables are crisp-tender.
- Add Aromatics: Add the minced garlic, minced ginger, and the white parts of the sliced green onions to the pan. Stir-fry for another 30 seconds, until fragrant.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the cooked and drained ramen noodles and the prepared sauce.
- Finish Stir-Frying: Stir-fry everything together for 2-3 minutes, tossing constantly, until the noodles and chicken are coated in the sauce and everything is heated through.
- Serve: Remove from heat. Garnish with the green parts of the sliced green onions and serve immediately.
Notes
- Ramen Noodles: Use instant ramen noodles, but discard the seasoning packets. Cooking them slightly underdone prevents them from becoming mushy in the stir-fry.
- Chicken: Boneless, skinless chicken thighs are recommended for their flavor and tenderness, but chicken breasts can also be used.
- Vegetables: Feel free to substitute or add other vegetables like broccoli florets, sliced mushrooms, or baby corn.
- Sauce: Adjust the sugar or soy sauce slightly to your taste preference.
- High Heat: Stir-frying requires high heat for best results, cooking the ingredients quickly while maintaining crispness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.