Chicken Ramen Stir Fry
A quick and flavorful one-pot meal featuring tender chicken, vibrant vegetables, and satisfying ramen noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked ramen noodles
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons oil (e.g., vegetable or canola)
- 1 cup broccoli florets
- 1 medium bell pepper, sliced (any color)
- 1 cup snap peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Optional Toppings
- sesame seeds, green onions, or chili flakes For garnishing
Instructions
Preparation
- Begin by washing and chopping all your vegetables. Dice the chicken breast into bite-sized pieces, and have your sauces ready.
Cooking Chicken
- In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken and stir-fry for about 5-7 minutes until it’s cooked through and no longer pink. Remove it from the pan and set aside.
Cooking Vegetables
- In the same pan, add another tablespoon of oil. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant. Then, add the broccoli, bell pepper, snap peas, and carrot. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
Combine Ingredients
- Add the cooked ramen noodles to the pan, followed by the chicken back into the mix. Pour in the soy sauce and sesame oil, stirring everything together until well-coated and heated through.
Serving
- Once everything is hot and combined, give it a taste and adjust seasoning if needed. Serve immediately, optionally garnished with sesame seeds, green onions, or chili flakes for an extra kick!
Notes
Substitutions: Feel free to swap the vegetables based on what you have on hand. Timing: Ensure your chicken and noodles are cooked separately before combining them. Flavor Boost: Add a splash of rice vinegar or a drizzle of chili oil for a more complex flavor profile. Leftovers keep well in the refrigerator for 2-3 days.