Description
A quick and flavorful Chicken Ramen Stir Fry combining tender chicken thighs, colorful vegetables, and perfectly cooked ramen noodles tossed in a savory soy-oyster sauce mixture. This easy stir fry is perfect for a weeknight dinner that’s both satisfying and packed with vibrant textures and tastes.
Ingredients
Protein
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
Noodles
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, sliced (white and green parts separated)
Sauces & Oils
- 2 tbsp vegetable oil
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
Seasonings
- 1 tsp sugar
- ¼ tsp white pepper
Instructions
- Prepare Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside while you prep the rest.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the bite-sized chicken thighs and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. 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: Toss in the minced garlic, minced ginger, and the white parts of the sliced green onions. Stir-fry everything together for about 30 seconds until fragrant.
- Cook Noodles: While stir-frying the vegetables, bring a pot of water to a boil and cook the ramen noodles for 2 minutes until slightly undercooked. Drain well.
- Combine All Ingredients: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and pour in the prepared sauce. Stir-fry everything together for another 2-3 minutes until the noodles absorb the flavors and everything is heated through.
- Serve: Garnish with the green parts of the sliced green onions. Serve the chicken ramen stir fry hot for a delicious, satisfying meal.
Notes
- Discard the seasoning packets that come with the ramen noodles since the stir fry sauce provides the seasoning.
- Cut the chicken into uniform bite-sized pieces to ensure even cooking.
- You can substitute chicken thighs with chicken breast if preferred, but thighs tend to be juicier.
- Feel free to add other vegetables like mushrooms or broccoli for variation.
- To make it gluten-free, substitute soy sauce with tamari or coconut aminos and ensure oyster sauce is gluten-free.
- Cooking the noodles slightly underdone prevents them from becoming mushy when stir-fried later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 460
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
