This chicken ramen stir fry is packed with so much flavor from the chicken, sauce, and fresh vegetables, and can be whipped up in a flash.
PREP TIME25 minutes
COOK TIME25 minutes
TOTAL TIME50 minutes


  • 3 tablespoons regular soy sauce
  • 3 tablespoons dark soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sriracha
  • ¼ teaspoon white ground pepper

Chicken and Noodles

  • 3 tablespoons vegetable oil, divided 1 tablespoon and 2 tablespoons
  • 1 pound diced boneless skinless chicken breasts
  • 3 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)


  • 1 cup diced red bell pepper, 1 medium-sized red bell pepper
  • 1 cup sliced white button mushrooms
  • ½ cup diced sweet yellow onion
  • 1 cup broccoli florets, broken into small bite-size pieces
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon fresh grated ginger
  • 2 thinly sliced green onion, optional garnish
  • ½ tablespoon toasted sesame seeds, optional garnish



  • In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.

Chicken, Noodles and Vegetables

  • In a 3 to 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the noodles only to the water and cook for 1 to 2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.
  • In a 10 to 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.
  • Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
  • Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of oil.
  • Add the diced red bell pepper, mushrooms and diced onions. Sauté for 2 to 3 minutes, until the onion and peppers are slightly tender.
  • Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.
  • Add the minced garlic and grated ginger. Cook for 1 minute.
  • Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
  • Add the cooked ramen.
  • Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.
  • Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.


  • You don’t need the seasoning packet that comes in the ramen packages. You can either toss them or keep them for another recipe in the future.
  • You can toss the cooked noodles in either sesame or vegetable oil before adding them to the skillet.


Calories: 148kcal | Carbohydrates: 10g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1359mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 938IU | Vitamin C: 49mg | Calcium: 36mg | Iron: 1mg


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