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Quick Chicken Ramen Noodle Stir Fry

🇯🇵 Japan

Servings: 4 Prep: 15 minutes Cook: 15 minutes Total: 30 minutes

Ingredients

  • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
  • 1/3 cup chicken stock
  • 1/4 cup oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Sriracha, or more to taste
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 1/2 cups broccoli florets
  • 1 cup diced sweet onion
  • 1 cup diced red bell pepper
  • 1 cup sliced shiitake mushrooms
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 green onions, thinly sliced
  • 1/2 teaspoon toasted sesame seeds

Steps

  1. Cook ramen noodles in boiling water until tender, about 3-4 minutes. Rinse with cold water and drain well.
  2. Whisk together chicken stock, oyster sauce, rice wine vinegar, and Sriracha in a medium bowl.
  3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes. Set aside.
  4. Add broccoli, onion, bell pepper, and mushrooms to the skillet; cook until tender, about 4-5 minutes.
  5. Stir in garlic and ginger; cook until fragrant, about 1 minute.
  6. Pour in the chicken stock mixture, scraping up any browned bits from the bottom of the skillet.
  7. Add ramen noodles and cooked chicken; stir until heated through and evenly coated in sauce, about 1-2 minutes.
  8. Serve immediately, garnished with green onions and sesame seeds.

Source: damndelicious.net