I really wanted some noodles for lunch today. I canāt even begin to tell you how close I was to making a boxed Mac and cheese when I stumbled across this recipe from Inquiring Chef. It just so happened that I had everything on hand (and more) and I decided to give it a whirl. This Chicken Ramen Stir Fry takes about 20 minutes… which is only about double the time it would have taken to make a boxed Mac and cheese. And while it may have taken two times the amount of time, itās about a gazillion times more flavorful than a bowl of boxed Mac and cheese would have been. Gazillion, yes, thatās an official amount.
My husband really enjoys being home when I try new recipes. Unfortunately for him, he wasnāt home when I made this one. He was so jealous when I texted him a picture. And let me say, that as good as it looks in the picture, it tastes even better.
Let me show you how I made this Chicken Ramen Stir Fry šš»
I found this package of ramen noodles in the Asian aisle of my grocery. This is what I used šš»
I imagine that you could use any ramen noodles. I just happened to like these because it came with two 4 oz portions. If your ramen comes with a seasoning packet, just throw it away or save it for something else.
Cook your ramen noodles according to the package directions. My instructions were to boil for 3 minutes and then rinse.
To start the sauce part of the dish, add 2 tbsp of cornstarch and 1/2 cup soy sauce to a small bowl. Whisk until there no lumps. Then add the rest of the ingredients- 1/2 cup low-sodium chicken broth, 2 tbsp rice wine vinegar, 2 tbsp of finely minced garlic, 3 tbsp of packed brown sugar, 1 tsp of sesame oil, and 1 tsp of crushed red pepper flakes. Whisk until combined and then set aside.
Season 1 LB of cubed chicken breast pieces with a good amount of salt and pepper. Add 1 tbsp of oil (vegetable or canola would work) to a wok over medium-high heat. If you donāt have a wok, a large non-stick skillet would work. Add the chicken to the wok.
Cook the chicken until itās completely cooked and it has a nice color to it, about 5-7 minutes. Color equals flavor, peeps. Most of the time, at least.
Remove the chicken to a bowl.
Add another tbsp of oil to the wok and then add 2 cups of broccoli florets. Cook the broccoli for 3-4 minutes until it turns bright green and starts to soften.
Then add 1 cup of shredded carrots. You could also add any other veggies that you think would be good. Bell peppers, mushrooms, whatever you fancy.
Cook until the veggies are crisp-tender.
Now give that sauce, that you set aside, one last whisk. Lower the heat to your wok to medium and add the sauce. Cook the veggies in the sauce until it starts to thicken, about 2-3 minutes.
Once the sauce has thickened, add the chicken back to the wok.
Toss the chicken in the sauce until all of the pieces are nicely coated.
Finally…
Grab your ramen noodles. You may need to separate them a little with some tongs before adding them to the wok. Toss the ramen with the veggies, chicken, and sauce. I found that the best way to toss them (and serve) was with a pair of tongs.
To serve:
Divide the ramen, chicken and veggies among 4 bowls. Top with sesame seeds and slice green onion, if desired.
Enjoy!
This recipe was adapted from Inquiring Chef.
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Chicken Ramen Stir Fry
Ingredients
For the Sauce
- 1/2 Cup Low-Sodium Soy Sauce
- 2 Tbsp Cornstarch
- 1/2 Cup Low-Sodium Chicken Broth
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Garlic, finely minced
- 3 Tbsp Brown Sugar
- 1 Tsp Crushed Red Pepper Flakes
- 1 Tsp Sesame Oil
For the Stir Fry
- 4 Oz Uncooked Ramen Noodles
- 1 Lb Boneless, Skinless Chicken Breasts, cut into 1/2ā cubes
- 2 Cups Fresh or Frozen Broccoli Florets
- 1 Cup Shredded Carrots
- 2 Tbsp Canola or Vegetable Oil, divided
- For Serving (Optional): White Sesame Seeds, Sliced Green Onion
Instructions
- Cook the ramen noodles according to package instructions and set aside. If there is a seasoning packet with your ramen, discard or save for something else.
- In a small bowl, add the cornstarch and the soy sauce and whisk until there are no lumps. Then add the rest of the sauce ingredients and whisk well. Set aside.
- Add 1 tbsp of oil to a wok over medium-high heat. Season the cubed chicken breast with salt and pepper and then add to the wok. Cook until cooked through and are no longer pink, about 5-7 minutes. Remove the cooked chicken to a bowl.
- Add the remaining tablespoon of oil to the wok and add the broccoli florets. Cook for about 3 minutes until the broccoli turns bright green and begins to soften and then add the shredded carrots. Cook the veggies until crisp-tender, about 3-4 minutes.
- Give the sauce ingredients one last whisk, lower the heat to the wok to medium, and then add the sauce ingredients to the wok. Let the sauce simmer for a few minutes until it begins to thicken.
- Add the chicken back to the wok and cook until the chicken is warmed back up. Add the cooked ramen noodles to the wok and toss to coat the noodles. To serve: divide the noodles between bowls and top with sesame seeds and sliced green onion. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.