Chicken Ramen Stir Fry – Quick, Flavorful, and Better Than Takeout!
If you love fast, big flavors, this Chicken Ramen Stir Fry is about to be your new go-to meal! Juicy chicken, crisp veggies, and springy ramen noodles are tossed in a bold, savory sauce that’s so good, you’ll want to lick the bowl. The best part? It comes together in under an hour using simple, pantry-friendly ingredients. No need for takeout—this stir fry is quicker, healthier, and totally customizable. Busy weeknight? Meal prep? Craving something delicious? This recipe has you covered!
Chicken Ramen Stir Fry Recipe
This chicken ramen stir fry is a flavorful, quick, and satisfying meal packed with tender chicken, crisp vegetables, and perfectly seasoned ramen noodles. It's a great option for a weeknight dinner!
Ingredients
For the Sauce:
- 3 tbsp regular soy sauce
- 3 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 2 tsp sriracha
- ¼ tsp white ground pepper
For the Chicken & Noodles:
- 3 (3-ounce) packs instant ramen noodles (discard seasoning packets)
- 1 lb boneless, skinless chicken breast, diced
- 3 tbsp vegetable oil (divided)
For the Vegetables:
- 1 cup red bell pepper, diced (about 1 medium pepper)
- 1 cup white button mushrooms, sliced
- ½ cup sweet yellow onion, diced
- 1 cup broccoli florets (bite-sized pieces)
- 1 tbsp fresh garlic, minced
- 1 tbsp fresh ginger, grated
Optional Garnishes:
- 2 green onions, thinly sliced
- ½ tbsp toasted sesame seeds
Instructions
- Prepare the SauceIn a small bowl, whisk together both soy sauces, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper. Set aside.
- Cook the NoodlesBring 6 cups of water to a boil in a medium saucepan.Add ramen noodles (without seasoning packets) and cook for 1–2 minutes until slightly softened.Drain and rinse under cold water to stop cooking. Set aside.Pro Tip: Toss the cooked noodles in a little sesame or vegetable oil to prevent sticking
- Cook the ChickenHeat 1 tbsp vegetable oil in a large skillet over medium-high heat.Add diced chicken and cook for 4–5 minutes until fully cooked.Remove chicken from the skillet and set aside.
- Sauté the VegetablesIn the same skillet, add the remaining 2 tbsp vegetable oil.Add red bell peppers, mushrooms, and onions. Sauté for 2–3 minutes until slightly tender.Add broccoli and cook until it turns bright green.Stir in minced garlic and grated ginger. Cook for 1 minute.
- Combine EverythingReturn the cooked chicken to the skillet and stir to combine.Add the cooked ramen noodles.Pour the sauce over the mixture and toss everything together using tongs until well coated.
- Serve & EnjoyGarnish with sliced green onions and toasted sesame seeds.Serve hot and enjoy!
