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Quick Chicken Ramen Noodle Stir Fry

Quick Chicken Ramen Noodle Stir Fry

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Tender chicken, broccoli, bell pepper + mushrooms with the best, easiest stir fry sauce ever. 30 min!
4.9 stars (100 ratings)

Ingredients

  • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
  • ⅓ cup chicken stock
  • ¼ 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 ½ 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 freshly grated ginger
  • 2 green onions, thinly sliced
  • ½ teaspoon toasted sesame seeds

Instructions

  • In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
  • In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
  • 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.
  • Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
  • Stir in garlic and ginger until fragrant, about 1 minute.
  • Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
  • Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.