Chicken Ramen Stir Fry (Print Version)
Tender chicken, ramen noodles and crisp vegetables in a savory soy-hoisin sauce, ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), thinly sliced
→ Noodles
02 - 2 packs (about 6.3 oz) instant ramen noodles, seasoning packets discarded
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 medium carrots, julienned
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or brown sugar
13 - 2 tsp sesame oil
14 - 1/4 cup chicken broth or water
15 - 1/2 tsp cornstarch
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Additional sliced green onions
# How to Make It:
01 - Cook the ramen noodles according to package directions, discarding the included seasoning packets. Drain thoroughly and set aside.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, chicken broth, and cornstarch until smooth and well combined.
03 - Heat a large wok or skillet over medium-high heat with a drizzle of oil. Arrange the sliced chicken in a single layer and stir-fry for 3 to 4 minutes until golden brown and cooked through. Remove from the pan and set aside.
04 - In the same pan, add a little more oil if needed. Toss in the garlic, ginger, bell pepper, snap peas, and carrots. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the cooked chicken to the pan. Add the drained noodles and pour the sauce over everything. Toss continuously for 2 to 3 minutes until the noodles are evenly coated and the sauce has thickened to a glossy finish.
06 - Remove from heat. Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- It takes the same amount of time as waiting for delivery but tastes infinitely better.
- The sauce clings to every noodle like it was made for them, and honestly it was.
- You probably have most of these ingredients in your kitchen right now.
02 -
- Do not overcook the vegetables because mushy snap peas will break your heart and your texture.
- Have every ingredient prepped and measured before you turn on the stove since stir fry moves fast and pauses are not an option.
03 -
- Pat the chicken completely dry before searing because moisture is the enemy of browning.
- Cook the chicken in two batches if your wok is small since crowding causes steaming instead of searing.