Description
A quick and easy Chicken Ramen Stir Fry combining tender chicken pieces, vibrant bell peppers, and savory ramen noodles in a flavorful homemade sauce. Perfect for a weeknight meal that’s both comforting and packed with bold flavors.
Ingredients
Scale
Chicken 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 Seasoning
- 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 cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Garnish
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Chicken: Pat chicken dry with paper towels and season generously with about ½ teaspoon each of salt and pepper to ensure flavorful, well-seasoned pieces.
- Cook the Chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the chopped onion and cook until softened, approximately 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute. Add the sliced red and green bell peppers and cook until slightly softened, about 2-3 minutes.
- Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, cornstarch, sesame oil, and red pepper flakes if using. This mixture will create a thick, flavorful stir fry sauce.
- Thicken the Sauce: Pour the sauce into the wok with the vegetables. Bring to a simmer while stirring constantly until it thickens, about 1-2 minutes.
- Combine Ingredients: Add the undrained diced tomatoes and cooked chicken back into the wok. Stir well to combine. Break the ramen noodles into smaller pieces and add them to the wok, tossing to coat and heat through for 2-3 minutes. Add about half of the ramen flavor packet or adjust to taste for extra seasoning.
- Finish and Serve: Remove the stir fry from heat. Garnish with thinly sliced green onions and sesame seeds if desired. Serve immediately while hot and enjoy your flavorful, easy Chicken Ramen Stir Fry.
Notes
- You can adjust the amount of red pepper flakes to control the heat level of the dish.
- Use low-sodium soy sauce to reduce sodium content if preferred.
- Breaking the ramen noodles into smaller pieces before adding helps them mix better with the stir fry.
- For extra veggies, consider adding snap peas, mushrooms, or broccoli.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
