Chicken Ramen Stir Fry (Printable)

Tender chicken, crisp vegetables and bouncy ramen tossed in a savory soy-hoisin sauce for a quick weeknight meal.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, thinly sliced (about 12 oz total)

→ 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 - 1/4 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, divided
14 - 1 tablespoon sesame seeds, for garnish (optional)

# Steps:

01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until smooth and well combined. Set aside.
02 - Bring a pot of water to a boil and cook the ramen noodles according to package directions, but drain them about 1 minute before fully done. Rinse immediately 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 without disturbing for about 2 minutes to develop a sear. Continue stirring and cooking for another 2-3 minutes until browned and cooked through. Transfer to a plate and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic, sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry vigorously for 3-4 minutes until the vegetables are crisp-tender and brightly colored.
05 - Return the cooked chicken to the skillet. Add the prepared noodles, sliced green onions, and the reserved sauce. Toss everything together using tongs, stirring constantly for 2-3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to serving plates or bowls immediately. Garnish with sesame seeds if desired and serve hot.

# Expert Advice:

01 -
  • The sauce hits every note, sweet from honey, deep from oyster sauce, and toasty from sesame oil, without needing a single specialty ingredient.
  • Ramen noodles soak up flavor in a way that regular stir fry noodles never quite manage, and tossing out those seasoning packets feels quietly triumphant.
02 -
  • Overcooked ramen noodles turn mushy and clump together the second they hit the wok, so pull them early and rinse cold.
  • Crowding the pan with all the ingredients at once creates a steamed mess instead of that coveted stir fry char.
03 -
  • Slice the chicken while it is still partially frozen and you will get even thin pieces without the meat sliding around under your knife.
  • Pouring the sauce around the edge of the hot wok rather than over the noodles caramelizes it slightly and builds more flavor in seconds.

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