Chicken Ramen Stir Fry

Chicken Ramen Stir Fry is a quick and easy weekday meal that can be thrown together in snap! This asian inspired recipe is packed full of veggies in a flavorful sauce over a bed a ramen noodles. Fast, delicious and kid-friendly.

Chicken Ramen Stir Fry

If you’ve been on here at all, you know I love comfort food and meals that combine everything together (meat, noodle, veggie) for a great one pot meal. This dinner recipe is no different. Although you can do this all in one pot, to make it much quicker, you’ll want to use more than one. Trust me on this.

I wish I thought of this recipe back in college because it would have made ramen noodle dinners that much better and more nutritious. Tender juicy chunks of chicken, an assortment of vegetables, a savory sauce and our budget friendly ramen noodles. Really this whole meal is budget friendly but you really can’t beat the deal you get on buying some ramen!

Ingredients

• Chicken – Even though chicken is the most expensive part of this dish, you really don’t need much. Since the dish is already packed with so many other items, you only need 2 breasts diced up to add to the meal. I prefer white meat as it cooks quicker too.
• Ramen – I used 3 packs of ramen (each 3 oz) so I just bought the pack of 6 so I can whip these meal up again another day. Just toss the seasoning as you won’t need it.
• Broccoli – I used frozen broccoli but you can certainly use fresh as well. It’s so easy to just get the ones that steam right in the bag. Just follow their instructions and voila!
• Shredded Carrots – I love using shredded carrots here. The best part is you won’t need the whole bags so you can use it for other recipes or in salads. I steamed mine for 2 mins but you don’t need to do this if you like a bit more crunch with your stir fry.
• Minced Garlic – Minced garlic is just so much easier than fresh garlic but you can use fresh here as well.
• Cornstarch – Cornstarch gives the sauce a thicker consistency so it’s not so runny. It will actually stick to the pasta in vegetables as opposed to being more like a soup.
• Brown Sugar – The sugar provides just a touch of sweetness to the salt so it isn’t overly salty.
• Rice Vinegar – Rice vinegar is so versatile. It can be used in so many things like dressings, marinades and even this sauce.
• Chicken Broth – As I say in almost EVERY recipe. I always use low sodium or no salt added. It’s always easier to add salt than to take it away. The broth keeps everything tender and provides an extra flavor to the sauce.
• Soy Sauce – Soy sauce is the last ingredient to our sauce but important nonetheless. I use reduced-sodium here as well.
• Green Onions – These are optional. I did them because they bring a great flavor into the whole dish.

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How to Make Chicken Ramen Stir Fry

This is actually so easy to make. Remember how said it’s best to just cook everything separately? Don’t freak out, it’s not as bad as you think! Stick with me here. Ramen noodles in a pot take about 12 minutes. While that is going, broccoli can be cooking straight in its steamfresh bag. (Make sure your bag says it can, if not, follow the directions on your bag)

As far as the chicken, there are many different options. First, cook the chicken with some salt and pepper. You can bake them in the oven or cook them in a skillet. The skillet will be quicker. For a quicker option, you can buy chicken already cooked and dice it OR use leftover chicken from a previous meal. You only need about 2 chicken breast diced up. Carrots can be cooked for about 2 minutes or just let them cook at the end. If you prefer them crunchy, just wait to cook a few minutes when everything is combined together.

The Sauce

In a small bowl, combine ingredients for the sauce. This includes the minced garlic, soy sauce, chicken broth, brown sugar, corn starch and rice vinegar. Stir well. I use a whisk to make sure the cornstarch doesn’t clump.

Once your ramen is done cooking, drain water from the pot. Pour ramen back in and add vegetables and chicken. Last, pour sauce on top. Mix together. Allow it to cook on medium heat for about 5 minutes or until warm before serving. This will everything to combine, the stir fry sauce to thicken and warmed back up for a delicious weeknight meal.

Variations for Chicken Ramen Stir Fry

There are many different ways you can make this recipe.

• Vegetarian – Use vegetable broth and skip the chicken and add more veggies or tofu or tempeh.
• Vegetables – add in your favorite veggies instead. Use mushrooms, snowpeas, edamame, zucchini, spinach, etc.
• Gluten-Free – Did you know they have gluten free ramen?!
• Meats – Try using shrimp or beef instead.
• Spicy – Add some siracha or red pepper flakes

Storing Your Stir Fry

Chicken Ramen Stir Fry stores beautifully in the fridge for about 4-5 days. You can freeze the stir fry, however, the noodles do not freeze well. They lose their consistency and texture. If you want to freeze it, I suggest making the sauce, chicken and veggies and tossing them together in a freezer back. This will let them marinate and absorb the flavors deeply. When ready to make it, just allow the mixture to thaw, and cook the noodles. Stir together for a delicious home cooked meal in 15 mins or less!

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Print

Chicken Ramen Stir Fry

A quick and easy weeknight meal that is sure to be a crowd favorite. Packed with veggies, chicken, ramen noodles all in a savory sauce.

Course Main Course

Cook Time 30 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

Stir Fry

• 3 3oz ramen noodle packages toss seasoning packet
• 1 bag broccoli florets
• 2 chicken breasts diced
• 1 cup shredded carrots

Sauce

• 2 tsp minced garlic
• 2 tbsp cornstarch
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1/2 cup chicken broth
• 1/2 cup soy sauce
• 2 green onions (optional) sliced

Instructions

1. Cook everything separate:

   Noodles 10-12 mins.

   Broccoli frozen (as directed- about 5 mins).

   Fresh carrots – steamed 2 minutes

   Cook chicken – salt and pepper to taste.

2. Drain noodles from pot and add everything (chicken, noodles, carrots, broccoli) back into that pot.

3. In a small/medium size bowl, combine sauce ingredients. Pour on top stir fry and mix together. Cook 3-5 mins on medium heat then serve.

Recipe Notes

I cooked broccoli directly in bag.

You do not have to cook carrots if you’d rather than a bit more crunchy. 

You can cook everything at the same time for a 30 minute meal. 

If you purchase chicken already cooked, it will take even less time. 

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