Quick Chicken Ramen Stir Fry: Savory Noodle Skillet (Print Version)

Quick Chicken Ramen Stir Fry is a lifesaver! Tender chicken, crisp veggies, and slurpable ramen noodles coated in a savory sauce. Ready in minutes, perfect for busy nights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Contains Gluten, Soy, Meat

# Ingredients:

→ Main Stars

01 - 1 lb (about 450g) boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 blocks instant ramen noodles (discard seasoning packets)
03 - 1 cup fresh broccoli florets
04 - 1/2 cup sliced carrots
05 - 1 bell pepper (any color), thinly sliced

→ The Saucy Bits

06 - 1/4 cup low-sodium soy sauce
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp fresh ginger, minced
09 - 2 cloves garlic, minced
10 - 1 tbsp cornstarch
11 - 1 tbsp cold water (for cornstarch slurry)

→ Pantry Staples

12 - 1 tbsp vegetable oil

→ Finishing Flourishes

13 - 2 green onions, sliced (for garnish)
14 - 1 tsp sesame seeds (for garnish)

# Instructions:

01 - First things first, get that chicken cut into bite-sized pieces. I usually just eyeball it, so sometimes they're a bit chunky, oops! Toss it with a tiny bit of cornstarch and a splash of soy sauce; it really helps keep the chicken tender and juicy, something I learned after many dry stir-fries. Then, chop all your veggies. This is where I find myself humming, getting into the cooking zone. Having everything ready before you start is key for stir-fries, honestly.
02 - Boil your ramen noodles according to package directions, but here’s my pro tip: undercook them by about a minute. They'll finish cooking in the stir-fry, and nobody, and I mean *nobody*, wants mushy ramen, right? Drain them really well, and maybe give them a quick rinse with cold water so they don't stick into one giant noodle lump, which I've done more times than I care to admit. The smell of the boiling noodles always makes me excited for what's to come.
03 - Heat a large skillet or wok with a bit of vegetable oil over medium-high heat. When it's shimmering and ready, toss in that seasoned chicken. Let it get a nice sear, golden brown and smelling absolutely amazing. Don't overcrowd the pan like I sometimes do, or it'll steam instead of sear, and we want that beautiful caramelization! My kitchen starts to smell heavenly at this point, all savory and promising.
04 - Once your chicken is beautifully browned, push it to one side of the pan, or just take it out for a sec if your pan is smaller. Add your chopped veggies – carrots, broccoli, bell peppers. Stir-fry them for a few minutes until they're crisp-tender, still having a bit of a bite. I just love how the vibrant colors pop against the chicken, it just makes me happy and reminds me of a lively garden.
05 - While the veggies are doing their thing, quickly whisk together your soy sauce, sesame oil, minced ginger, minced garlic, and the cornstarch slurry (cornstarch mixed with a tablespoon of cold water). Pour this magical mixture over the chicken and veggies. Let it bubble and thicken for a minute or two. This is where the Quick Chicken Ramen Stir Fry sauce truly comes alive, and the aroma, oh my goodness, it fills the whole house with spicy, sweet, savory goodness!
06 - Now, gently toss those slightly undercooked ramen noodles into the pan with the saucy chicken and veggies. Gently toss everything together until the noodles are fully coated and warmed through. Sometimes I make a bit of a mess here, noodles flying everywhere, but it's all part of the fun, right? Serve it up immediately with a generous sprinkle of fresh green onions and sesame seeds. Take a moment to admire your handiwork before diving into your Quick Chicken Ramen Stir Fry!

# Notes:

01 - Don't overcook your ramen noodles initially; they'll get mushy when they finish cooking in the pan.
02 - Stick to refrigerating leftovers; freezing ramen noodles can result in a sad, mushy texture.
03 - If you're out of fresh ginger, the jarred kind works, but honestly, fresh makes a huge difference in flavor.
04 - For a bit of heat, add a pinch of red pepper flakes to the sauce—it adds a lovely kick!

# Tools You'll Need:

01 - Large skillet or wok
02 - large pot for noodles

# Nutrition Facts (Per Serving):

Calories: 450-550 kcal
Total Fat: 15-20g
Total Carbohydrate: 45-55g
Protein: 30-35g

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