Print

Easy One-Pot Chicken Ramen Stir Fry Recipe

one pot chicken ramen stir fry - featured image
Print Recipe

This easy one-pot chicken ramen stir fry is a quick, forgiving weeknight dinner made with simple ingredients. It’s the kind of meal that comes together in about 20 minutes, using instant ramen noodles cooked right in the pan with a savory sauce for maximum flavor.

Ingredients

Scale
  • 1 pound chicken breast, sliced thin
  • 3 packets instant ramen noodles (seasoning packets discarded)
  • 3 tablespoons soy sauce (low-sodium if desired)
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 cups mixed vegetables (frozen stir fry blend or fresh: broccoli, carrots, bell peppers, snap peas)
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
  • 3 green onions, sliced
  • 1 tablespoon sesame seeds (optional)
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil (for cooking)

Instructions

  1. Slice the chicken breast into thin strips, about 1/4-inch thick. Season lightly with a pinch of salt and pepper. Set aside.
  2. In a small bowl, whisk together the soy sauce, sesame oil, chicken broth, and brown sugar. Set aside.
  3. In another small bowl, mix the cornstarch with 2 teaspoons of water until smooth. Set aside.
  4. Place a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and let it get hot until shimmering.
  5. Add the sliced chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
  6. Reduce heat to medium. Add the minced garlic and grated ginger to the pan. Stir for about 30 seconds until fragrant.
  7. Add the mixed vegetables to the pan. Cook for 3-4 minutes, stirring occasionally, until tender-crisp.
  8. Break the ramen blocks into pieces (about 4-5 pieces per block) and add them to the pan. Pour the sauce over the top.
  9. Stir everything together, then let it cook for 2-3 minutes. The noodles will soften as they absorb the sauce. If the pan looks dry, add a splash more broth.
  10. Add the cooked chicken back to the pan. Stir to combine and let everything heat through for about 1 minute.
  11. Give the cornstarch slurry a quick stir, then pour it into the pan. Stir constantly for 30-45 seconds until the sauce thickens and coats the noodles.
  12. Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

The noodles will continue to absorb liquid as they sit. If serving later, add an extra splash of broth or soy sauce when reheating. For best results, prep all ingredients before starting to cook. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce. Freezing is not recommended as noodles become mushy.

Nutrition

Keywords: chicken ramen stir fry, one-pot meal, quick weeknight dinner, easy stir fry, ramen noodle recipe

Find it online: https://livelybite.com/easy-one-pot-chicken-ramen-stir-fry-recipe/