20-Minute Chicken Ramen Stir-Fry is a delicious way to spruce up your instant ramen noodles without the flavor packets. It’s ready in minutes and tastes so much better!
Perfect for lunch or dinner on busy week days and nights, and for students living on a budget!
20-Minute Chicken Ramen Stir-FryCourse: Best RecipesCuisine: American
1 Tbsp White Sesame Seeds (optional)
2 Green Onions, chopped (optional)
8 oz Broccoli Florets, fresh or frozen
1 lb Boneless, Skinless Chicken Breast, chopped
2 Tbsp Cooking Oil, divided
6 oz Ramen Noodles (Instant Ramen works best, but discard flavor packets)
3 cloves Garlic, chopped
2 Tbsp Brown Sugar
1 Tbsp Rice Vinegar
1/4 cup Low-Sodium Chicken Stock
1 Tbsp Cornstarch
1/4 cup Low-Sodium Soy Sauce
- In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
- Put ramen in a large bowl and pour very hot tap water over it (I let the water run for a minute to get steaming hot). Set it aside to let the noodles soften.
- While noodles soak, toss chicken with some salt and pepper.
- Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Number five : Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
- Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it’s heated through and the excess water cooks off).
- Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
- Meanwhile, drain ramen noodles and add them to the pan. Add chicken to the pan and toss everything to coat in sauce.
- Remove form heat and add green onions and sesame seeds, if using. Serve immediately!