Chicken Ramen Stir Fry: A Quick & Easy Recipe
This Chicken Ramen Stir Fry is a quick and easy weeknight meal combining tender chicken, vibrant bell peppers, and savory ramen noodles tossed in a flavorful homemade sauce. Ready in just about 30 minutes, it’s a comforting dish offering a perfect balance of sweet, tangy, and spicy notes with the hearty satisfaction of stir-fried goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Pantry & Sauces
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14 ounce) package ramen noodles, flavor packet reserved
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnishes
- 1/4 cup chopped green onions
- Sesame seeds (optional)
Instructions
- Prepare the chicken: Pat the chicken dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, approximately 6 to 8 minutes. Remove the cooked chicken from the pan and set aside.
- Sauté the vegetables: In the same wok or skillet, add chopped onion and cook until softened, about 3 to 4 minutes. Add minced garlic and sauté for 1 minute until fragrant. Then add the sliced red and green bell peppers and cook for an additional 2 to 3 minutes until they begin to soften.
- Make the stir-fry sauce: In a small bowl, whisk together the undrained diced tomatoes, chicken broth, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes if using. This mixture will serve as the flavorful sauce for your stir fry.
- Combine and cook: Pour the prepared sauce into the wok with the sautéed vegetables and bring to a simmer. Return the cooked chicken to the wok. Break the ramen noodles into smaller pieces and add them along with the reserved flavor packet (start with half). Stir everything together and cook for 2 to 3 minutes, or until the noodles are tender and the sauce has thickened to your liking.
- Serve and garnish: Adjust seasoning by tasting and adding more of the ramen flavor packet if desired. Remove the wok from heat and garnish the stir fry with chopped green onions and optional sesame seeds. Serve immediately while hot and enjoy your hearty chicken ramen stir fry.
Notes
- Feel free to substitute chicken breasts with thighs for juicier meat.
- Adjust red pepper flakes to control the heat level.
- Breaking noodles into smaller pieces helps them cook evenly and coat with sauce.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying.
- For gluten-free version, use gluten-free soy sauce and gluten-free ramen noodles.
Keywords: chicken ramen stir fry, quick chicken stir fry, easy ramen recipe, chicken bell pepper stir fry, weeknight dinner, Asian stir fry
