Chicken Ramen Stir Fry
Chicken Ramen Stir Fry is an easy, customizable recipe that is perfect for a quick, nutritious dinner. Ideal for busy weeknights and great for leftovers.
Servings: 4
Calories: 319kcal
Ingredients
For the Sauce:
- ½ cup Soy Sauce
- 3 tablespoons Hoisin Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Rice Wine Vinegar
- ¼ teaspoon Pepper
For the Chicken and Noodles
- 3 tablespoons Vegetable Oil divided (1 tablespoon and 2 tablespoons)
- 1 pound Boneless Skinless Chicken Breasts
- 3 packages Instant Ramen Noodles 3-ounce packages, do not use the flavor packets
For the Vegetables:
- 1 cup diced red bell pepper
- ½ cup diced sweet yellow onion
- 1 cup broccoli florets broken into small bite-size pieces
- 1 cup Matchstick Carrots
- 1 tablespoon fresh minced garlic
- 1 tsp Ground Ginger
For Garnish (Optional):
- 2 Green Onions thinly sliced
- ½ tablespoon toasted sesame seeds
Instructions
- Prepare the Sauce: In a bowl, combine the soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, and pepper. Mix well until all the ingredients are well combined. Set aside.
- Prepare the Noodles: Cook the ramen noodles according to the package instructions but without adding the flavor packets. Drain and set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breasts and cook until they are no longer pink in the middle. Remove from the skillet and set aside.
- Cook the Vegetables: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the diced red bell peppers, diced onions, matchstick carrots and broccoli florets. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp. Add the minced garlic and ground ginger, and stir-fry for an additional 1-2 minutes, until fragrant.
- Combine and Cook: Add the cooked chicken and noodles to the skillet with the vegetables.
- Pour the sauce over the chicken, noodles, and vegetables. Toss well to combine all the ingredients, and let it cook for another 2-3 minutes, allowing the flavors to meld together.
- Garnish and Serve: Garnish the chicken ramen stir fry with thinly sliced green onions and toasted sesame seeds if desired.
Notes
Reheating and Storage Information
Made a little too much and wondering what to do with the leftovers? Store your stir fry in an airtight container and pop it in the fridge. It’ll be good for about 3-4 days. When you’re ready to devour the leftovers (because let's face it, it's just as delicious the next day), you can microwave it, ensuring you stir halfway for even heating. Or reheat it on the stove, adding a touch of water or broth to get that saucy consistency back.Can this be Frozen?
Absolutely! If you're like me and love a good meal prep, then freeze individual portions in freezer-safe containers or bags. When the craving hits, thaw it in the fridge overnight and reheat. Voila! Instant deliciousness. Just remember to consume within 2-3 months for the best flavor.Can this be made ahead of time?
You betcha! Prepare everything up until the final cooking step, and when you’re ready to eat, simply combine and heat. It's like your very own DIY dinner kit.Substitutions & Variations
Okay, here’s where things get fun.- Veggies: Like I hinted earlier, almost any veggie can find its home in this stir fry. Think snow peas, mushrooms, or even baby corn. Go wild!
- Protein: Not a chicken fan? Try beef strips or even tofu for a veggie version.
- Noodles: While ramen is the star here, feel free to experiment with other noodles like udon or rice noodles. Who said cooking isn’t an adventure?
Helpful Cooking Notes
- When cooking chicken, ensure it’s diced uniformly. This way, it cooks evenly. No one likes a mix of overcooked and undercooked, right?
- A hot skillet is the secret to a good stir fry. It ensures everything gets that lovely sear without turning into a soggy mess.
- Always taste before serving. Sometimes, you might need a dash more soy or a sprinkle more ginger.