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Chicken Ramen Stir-Fry with Fresh Vegetables and Savory Sauce Recipe

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4.2 from 9 reviews

This Chicken Ramen recipe features tender sautéed chicken, crisp vegetables, and perfectly cooked instant ramen noodles tossed in a savory, tangy sauce with hints of sesame, hoisin, and sriracha for a delightful meal ready in just 30 minutes.

Ingredients

Main Ingredients

  • 3 packets Instant Ramen Noodles (approximately 3 ounces each, discard seasoning packets)
  • 2 Tablespoons Olive Oil (divided)
  • 2 Pounds Chicken Breasts or Thighs (diced into small bite-size pieces)
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ Onion (chopped)
  • 1 Red Bell Pepper (diced)
  • 1 cup Diced Broccoli
  • 1 cup Shredded Carrots
  • 2 cloves Garlic (minced)
  • 1 Inch Piece of Fresh Ginger (grated)

Sauce Ingredients

  • ¼ cup Soy Sauce
  • 2 Teaspoons Sesame Oil
  • 2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sriracha Sauce
  • 2 Tablespoons Brown Sugar

Toppings (Optional)

  • Sesame Seeds
  • Diced Green Onions

Instructions

  1. Cook the Noodles: Boil the instant ramen noodles in a large pot of water for 1 minute less than the package instructions indicate. This ensures the noodles are slightly undercooked to avoid becoming mushy later.
  2. Drain and Cool Noodles: Drain the noodles and rinse them thoroughly with cold water to stop the cooking process. Toss them with 1 tablespoon of olive oil to prevent sticking and set aside.
  3. Prepare the Sauce: In a small bowl, whisk together soy sauce, sesame oil, hoisin sauce, rice vinegar, sriracha sauce, and brown sugar until well combined. Set aside for later use.
  4. Sauté Chicken: Heat the remaining tablespoon of olive oil in a large saucepan over medium-high heat. Add diced chicken seasoned with salt and pepper. Sauté the chicken for 2–3 minutes per side until nicely browned, then remove from pan and set aside.
  5. Cook Vegetables: In the same pan, add chopped onion, diced red bell pepper, diced broccoli, and shredded carrots. Sauté for 4–5 minutes until vegetables are tender but still crisp.
  6. Add Aromatics: Stir in minced garlic and grated ginger, cooking for about 60 seconds until fragrant, enhancing the flavor base of the dish.
  7. Combine Chicken and Vegetables: Return the cooked chicken to the pan with the vegetables and cook together until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked.
  8. Add Sauce: Pour the prepared sauce over the chicken and vegetables, tossing thoroughly to evenly coat all ingredients with the delicious sauce.
  9. Toss in Noodles: Add the seasoned noodles to the pan and toss gently with tongs until the noodles are fully coated in sauce and chicken and vegetables are evenly distributed throughout the dish.
  10. Serve: Plate the chicken ramen and top with sesame seeds and diced green onions, if desired, to add a final touch of flavor and texture. Enjoy your flavorful homemade chicken ramen!

Notes

  • You can substitute chicken thighs for breasts for juicier meat.
  • If you prefer spicier ramen, adjust the amount of sriracha sauce to taste.
  • Feel free to swap in other vegetables like snap peas or mushrooms based on preference.
  • To save time, use pre-minced garlic and grated ginger from a jar.
  • For a gluten-free version, use gluten-free soy sauce and certified gluten-free ramen noodles.

Find it online: https://dishcooks.com/chicken-ramen-stir-fry-with-fresh-vegetables-and-savory-sauce-recipe/