Name: Chicken Ramen Stir Fry in 30 Minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 (3 oz) packages instant ramen, seasoning packets discarded; 1 lb boneless skinless chicken breast, thinly sliced; 2 tablespoons neutral oil (canola or vegetable), divided; 2 cups mixed vegetables (broccoli, bell pepper, carrots), sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce (optional but recommended); 1 tablespoon honey or brown sugar; 1 tablespoon rice vinegar or lime juice; 2 teaspoons toasted sesame oil; 1/2 teaspoon crushed red pepper or sriracha, to taste; Kosher salt and black pepper, to taste; 2 green onions, thinly sliced, for garnish; 1 tablespoon toasted sesame seeds, for garnish

Description

Fast, flavorful ramen stir fry with tender chicken, crisp veggies, and a glossy soy-garlic sauce—weeknight-ready in just 30 minutes.

Ingredients

Scale

2 (3 oz) packages instant ramen, seasoning packets discarded

1 lb boneless skinless chicken breast, thinly sliced

2 tablespoons neutral oil (canola or vegetable), divided

2 cups mixed vegetables (broccoli, bell pepper, carrots), sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (optional but recommended)

1 tablespoon honey or brown sugar

1 tablespoon rice vinegar or lime juice

2 teaspoons toasted sesame oil

1/2 teaspoon crushed red pepper or sriracha, to taste

Kosher salt and black pepper, to taste

2 green onions, thinly sliced, for garnish

1 tablespoon toasted sesame seeds, for garnish

Instructions

1. Cook ramen in boiling water for 2 minutes until just tender; drain, rinse under cool water, and toss with a little oil to prevent sticking.

2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat; season chicken with salt and pepper, sear 3–4 minutes until browned and cooked through, then transfer to a plate.

3. Add remaining oil; stir-fry vegetables 2–3 minutes until crisp-tender.

4. Add garlic and ginger; cook 30 seconds until fragrant.

5. Whisk soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and chili in a small bowl.

6. Return chicken to the pan; add noodles and sauce; toss 1–2 minutes until evenly coated and glossy.

7. Adjust seasoning with more soy, vinegar, or chili; add a splash of water if the noodles seem dry.

8. Finish with green onions and sesame seeds; serve hot.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 480 kcal
Sodium: 980 mg
Fat: 16 g
Carbohydrates: 56 g
Protein: 33 g