Chicken Ramen Stir Fry: Quick Weeknight Win
Calories: 400kcal
Ingredients
- 2 cup cooked chicken, shredded or diced
- 2 pack instant ramen noodles (discard seasoning packets or save for later if you’re feeling fancy)
- 1 tbsp sesame oil (or any neutral oil)
- 2 cloves garlic, minced
- 1 tsp grated ginger (or a pinch of ground ginger)
- 1 cup mixed vegetables (bell peppers, broccoli, peas, carrots—your call)
- 3 tbsp soy sauce (low-sodium if you’re watching the salt)
- 1 tbsp oyster sauce or hoisin (optional for depth)
- 1 tbsp honey or brown sugar (optional for a touch of sweetness)
- 1/4 tsp chili flakes or sriracha (adjust to your heat tolerance)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the ramen noodles according to package directions, but leave them a bit firm. Drain and set aside. Yes, you can pretend you’re a noodle ninja.
- Heat a large skillet over medium-high heat and add sesame oil. When it shimmers, drop in garlic and ginger. Sizzle for 30 seconds—don’t burn them, or you’ll lose your cool factor.
- Add the chicken and vegetables. Stir-fry 3–5 minutes until everything is hot and the veggies are crisp-t tender. Don’t overcook; we’re aiming for color, not mush.
- Stir in soy sauce, oyster/hoisin (if using), honey, and chili. Toss to coat evenly. If it looks dry, splash in a little water or broth.
- Add the cooked ramen to the pan. Toss everything together until the noodles are glossy and coated with sauce. Taste and adjust salt, pepper, and heat.
- Sprinkle green onions on top. Serve hot and pretend you meant to make a fancy stir-fry, not takeout from the grocery aisle.