Description
A quick and easy 30-minute stir-fry recipe featuring tender chicken, crunchy vegetables, and flavorful ramen noodles. Perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 (3-oz) packages ramen noodles (discard seasoning packets or use for another purpose)
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 1 bell pepper (any color), sliced
- 2 carrots, thinly sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the ramen noodles according to package instructions, but briefly undercook them by 1-2 minutes. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 4-5 minutes until browned and cooked through. Remove the chicken and set aside.
- In the same skillet, add a bit more oil if needed. Add the broccoli, bell pepper, carrots, and snap peas. Stir-fry for 3-4 minutes until they begin to soften but still have some crunch.
- Add the minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
- Return the chicken to the skillet. Add the cooked ramen noodles, soy sauce, oyster sauce (if using), and sesame oil. Toss everything together for 2-3 minutes to combine flavors and heat through.
- Serve immediately, garnished with sliced green onions and sesame seeds.
Notes
For extra spice, add chili flakes or sriracha. You can substitute the vegetables based on what you have on hand. Discard the ramen seasoning packets to control sodium, or use them for another recipe.
- Prep Time: 10 min
- Cook Time: 20 min
- Method: Main Course
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g