Description
This Chicken Ramen Stir Fry is a quick and easy weeknight meal bursting with savory flavors and vibrant vegetables. Tender chicken pieces are stir-fried with colorful bell peppers, onions, and garlic, then tossed with ramen noodles in a glossy, tangy sauce made from soy, honey, and rice vinegar. Ready in just 35 minutes, this recipe delivers comforting noodles with a delightful balance of sweet, salty, and spicy notes — perfect for a satisfying dinner that comes together fast.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Sauce and Seasonings
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Noodles and Garnish
- 1 (14 ounce) package ramen noodles, flavor packet reserved
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels to help them brown nicely. Season generously with about ½ teaspoon each of salt and pepper to enhance the flavor.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir occasionally until all sides are browned and the chicken is cooked through, about 6-8 minutes. Remove the chicken from the wok and set aside.
- Sauté the Vegetables: In the same wok, add the chopped onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for an additional minute to release their aromas. Stir in the sliced bell peppers and cook until they are slightly softened but still crisp, around 2-3 minutes.
- Mix the Sauce: In a small bowl, thoroughly whisk together the chicken broth, soy sauce, honey, rice vinegar, cornstarch, sesame oil, and red pepper flakes (if using). This sauce will provide a flavorful glaze for the stir fry.
- Thicken the Sauce: Pour the sauce mixture into the wok with vegetables. Bring it to a gentle simmer while stirring constantly to prevent lumps and allow the sauce to thicken, which should take about 1-2 minutes.
- Combine Ingredients: Add the undrained diced tomatoes and cooked chicken back into the wok. Stir everything together well. Break the ramen noodles into smaller pieces and add them to the wok. Toss everything to coat the noodles in the sauce and heat through, about 2-3 minutes. Add about half of the ramen flavor packet, adjusting to taste for seasoning.
- Finish and Serve: Remove the wok from heat. Garnish the dish with sliced green onions and sesame seeds if desired. Serve immediately while warm for the best texture and flavor.
Notes
- You can adjust the red pepper flakes to control the spiciness of the dish or omit them entirely for a milder flavor.
- If you prefer, substitute chicken broth for vegetable broth to make this dish pescatarian-friendly by swapping chicken for tofu.
- Breaking the ramen noodles into smaller pieces helps them mix evenly and makes the dish easier to eat with chopsticks or a fork.
- Reserve or discard the remaining ramen seasoning packet as it can be used later as a soup base or seasoning for other dishes.
- For gluten-free variation, use tamari instead of soy sauce and gluten-free ramen noodles.
