Description
Whip up a satisfying quick chicken ramen stir fry for cold weeknights. This easy recipe brings warm, savory flavors and comes together fast.
Ingredients
Scale
- Protein & Noodles:
- 1 lb boneless, skinless chicken thighs, sliced
- 2 packets instant ramen noodles (flavor packets discarded)
- Stir-Fry Base:
- 1 tbsp neutral oil (like canola or vegetable)
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 2 carrots, julienned
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup broccoli florets
- Flavor Makers:
- 1/4 cup low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- Finishing Touches:
- 2 green onions, sliced (for garnish)
Instructions
- Prep Your Veggies & Chicken:: Okay, first things first, get all your chopping out of the way. Slice those chicken thighs into bite-sized pieces – not too small, or they’ll disappear, but not too big, or they won’t cook evenly. Then, tackle your bell peppers and carrots; I like them julienned, but strips work too. Mince that garlic and grate your ginger. It makes the whole cooking process so much smoother if everything is ready to go. I used to chop as I went, and honestly, that just led to burnt garlic and frantic scrambling. Prep ahead, future you will thank you!
- Cook the Ramen Noodles:: Next up, boil your ramen noodles according to the package directions, but skip the flavor packet – we don’t need it for this Quick Chicken Ramen Stir Fry. You want them just tender, not mushy. This is where I always forget to set a timer, and they end up a little overdone sometimes. Learn from my oops moment! Once they’re cooked, drain them really well and maybe give them a quick rinse under cold water to stop them from cooking further and sticking together. Set them aside, ready for their starring role.
- Whip Up the Stir-Fry Sauce:: Now for the good stuff! In a small bowl, whisk together your soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Give it a good whisk until that cornstarch is totally dissolved – no lumps allowed! This sauce is truly the heart of the dish, giving it that incredible sweet-savory punch. It smells so good even before it hits the pan, I swear. Feel free to taste it and adjust; maybe a little more hoisin if you like it sweeter, or a dash more soy if you’re feeling extra savory.
- Stir-Fry the Chicken:: Heat a large skillet or wok over medium-high heat with a little oil. Once it’s shimmering, add your chicken pieces. Don’t overcrowd the pan, or it’ll steam instead of sear. I’ve made that mistake too many times, ending up with pale chicken instead of nicely browned bits. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside. We’ll add it back in later to keep it tender!
- Sauté the Veggies:: Add a tiny bit more oil to the pan if needed, then toss in your garlic and ginger. Sauté for about 30 seconds until fragrant – don’t let it burn! Then, add your bell peppers, carrots, and broccoli florets. Stir-fry for 3-5 minutes until they’re tender-crisp. You want them to still have a bit of a bite, not go limp. This is where the kitchen starts smelling incredible, and I get impatient for dinner, honestly.
- Combine & Finish Your Quick Chicken Ramen Stir Fry:: Return the cooked chicken to the pan with the vegetables. Pour in your prepared stir-fry sauce and toss everything to coat. Let it simmer for a minute or two, stirring constantly, until the sauce thickens and gets all glossy and beautiful. Finally, add your drained ramen noodles to the pan and toss, toss, toss until they’re fully coated in that amazing sauce. Serve immediately, garnished with those fresh green onions. It should look vibrant, smell absolutely divine, and taste like pure weeknight magic!