Description
This Chicken Ramen Stir Fry is a wonderfully quick and flavorful meal, perfect for busy weeknights. It transforms simple pantry staples into one of our favorite easy Asian dinners with a sweet, savory, and slightly spicy homemade sauce.
Ingredients
Scale
- 2 packs ramen noodles (seasoning packets discarded)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 cup green beans, chopped
- 3 green onions, sliced (plus more for garnish)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional, for heat)
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
- Cook ramen noodles 1 minute less than package instructions, drain, and set aside.
- Heat vegetable oil in a wok or skillet over medium-high heat. Cook chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same pan, sauté garlic and ginger briefly until fragrant.
- Add bell pepper and green beans, stir fry 3–4 minutes until tender-crisp.
- Return chicken and add cooked ramen noodles to the pan.
- Whisk soy sauce, honey, sesame oil, rice vinegar, sriracha, and cornstarch slurry. Pour over stir fry.
- Toss until everything is coated and sauce thickens, 1–2 minutes.
- Serve hot, garnished with green onions.
Notes
For best results, undercook ramen slightly before stir frying. Prepare all ingredients in advance, as stir fry cooks quickly. Store leftovers up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken ramen stir fry, quick dinner, Asian noodles, chicken stir fry, ramen recipe