Description
This Quick & Tasty Chicken Ramen Stir Fry is the ultimate 30-minute dinner. Juicy chicken, crisp vegetables, and springy ramen noodles come together in a savory soy-oyster sauce with a touch of sesame—perfect for busy weeknights when you need big flavor fast.
Ingredients
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, sliced (white and green parts separated)
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
Instructions
- Cook ramen noodles according to package instructions (discard seasoning packets). Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, sauté garlic, ginger, and the white parts of the green onions for 1 minute until fragrant.
- Add bell pepper, snap peas, and carrot. Stir fry for 3–4 minutes until crisp-tender.
- Return chicken to the pan. Add cooked ramen noodles, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Toss to combine and heat through.
- Garnish with the green parts of the onions and serve hot.
Notes
- Substitute chicken thighs with chicken breast or tofu for a lighter option.
- Add chili flakes or sriracha for extra heat.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired