Description
A quick and easy Chicken Ramen Stir Fry recipe that combines tender chicken, colorful bell peppers, and savory ramen noodles in a flavorful soy-honey sauce. Perfect for a weeknight dinner, this stir fry is cooked in one pan and packed with vibrant flavors and a hint of spice.
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
- 2 green onions, thinly sliced, for garnish
Pantry & Sauces
- 1 tablespoon vegetable oil
- 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)
- Sesame seeds, for garnish (optional)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Pat chicken dry with paper towels. Season generously with salt and pepper (about ½ teaspoon each) to enhance flavor.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove chicken from the wok and set aside.
- Sauté Vegetables: In the same wok, add chopped onion and cook until softened, about 3 to 4 minutes. Add minced garlic and grated ginger; cook for an additional 1 minute until fragrant. Add sliced red and green bell peppers and cook until slightly softened, about 2 to 3 minutes.
- Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, honey, rice vinegar, cornstarch, sesame oil, and red pepper flakes if using. This sauce will provide a rich, glossy coating for the stir fry.
- Simmer the Sauce with Vegetables: Pour the sauce mixture into the wok with the vegetables. Bring to a simmer while stirring constantly, allowing the sauce to thicken, which should take 1 to 2 minutes.
- Add Tomatoes, Chicken, and Noodles: Stir in the undrained diced tomatoes and the cooked chicken. Break ramen noodles into smaller pieces and add them to the wok. Toss everything together until the noodles are coated and heated through, about 2 to 3 minutes. Add about half of the ramen flavor packet or adjust to taste for extra seasoning.
- Finish and Serve: Remove the wok from heat. Garnish the dish with thinly sliced green onions and sesame seeds if desired. Serve immediately while hot and enjoy your flavorful chicken ramen stir fry.
Notes
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- If you prefer spicier food, increase the red pepper flakes or add a dash of sriracha sauce.
- For a gluten-free version, use gluten-free soy sauce and ramen noodles.
- Leftovers can be refrigerated for up to 3 days and reheated well on the stovetop or in the microwave.
- Adding vegetables like snap peas or carrots can increase the nutritional value and color of this dish.
