Description
This Chicken Ramen Stir Fry combines tender bite-sized chicken pieces with vibrant bell peppers, onions, and a savory-sweet sauce tossed with ramen noodles for a quick and flavorful 35-minute meal. Perfect for busy weeknights, this recipe uses simple pantry staples and fresh ingredients to deliver a satisfying Asian-inspired stir fry that the whole family will enjoy.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Sauce and Noodles
- 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)
Garnish and Seasoning
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish (optional)
- Salt and pepper to taste
Instructions
- Season the Chicken: Pat the chicken pieces dry with paper towels to ensure a good sear. Season generously with about ½ teaspoon each of salt and pepper to enhance flavor.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on the outside and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same wok, add the chopped onion and cook until it softens, around 3-4 minutes. Add minced garlic and grated ginger, cooking for an additional minute until fragrant. Stir in the red and green bell peppers and cook until they are slightly softened, about 2-3 minutes.
- Prepare 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 mixture will thicken and create a flavorful coating for the stir fry.
- Cook Sauce: Pour the prepared sauce into the wok with the vegetables. Bring it to a simmer while stirring constantly until the sauce has thickened, about 1-2 minutes.
- Add Tomatoes, Chicken, and Noodles: Stir in the undrained diced tomatoes and the cooked chicken pieces. Break the ramen noodles into smaller pieces and add them to the wok. Toss everything together until the noodles are coated, heated through, and the flavors are well combined, about 2-3 minutes. Add about half of the ramen flavor packet or adjust to taste.
- Garnish and Serve: Remove from heat, garnish with thinly sliced green onions and sesame seeds if desired, and serve immediately for the best flavor and texture.
Notes
- You can adjust the heat level by adding more or less red pepper flakes according to your preference.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and use gluten-free ramen noodles or rice noodles.
- leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Ensure the chicken pieces are cooked thoroughly to avoid any food safety issues.
- If you prefer a thicker sauce, increase the cornstarch to 1.5 tablespoons but mix it well to avoid lumps.
