Ingredients
Scale
- For the Chicken & Marinade:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce (low sodium recommended)
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- For the Ramen & Vegetables:
- 3 (3 oz / 85g each) packages of instant ramen noodles (discard seasoning packets or save for another use)
- 1 tablespoon olive oil or vegetable oil (plus more if needed)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1 large red bell pepper, thinly sliced
- 1 large carrot, julienned or thinly sliced into rounds
- 2 cups broccoli florets (fresh or frozen, thawed)
- 1 cup snap peas or snow peas, trimmed
- Optional: 1/2 cup sliced mushrooms (cremini or shiitake)
- For the Stir-Fry Sauce:
- 1/4 cup low sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar (adjust to taste)
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry for thickening)
- For Garnish (Optional):
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Red pepper flakes
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly. Set aside for at least 10 minutes while you prepare the other ingredients. This step helps to tenderize the chicken and give it a flavor boost.
- Cook the Ramen Noodles: Bring a large pot of water to a boil. Add the ramen noodles (discard the seasoning packets). Cook according to package directions, usually for 2-3 minutes, until just tender (al dente). Be careful not to overcook them, as they will cook further in the stir-fry. Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients: 1/4 cup soy sauce, hoisin sauce, rice vinegar, honey/brown sugar, 1 tablespoon sesame oil, and sriracha (if using). In a separate tiny bowl, mix the 1 tablespoon cornstarch with 2 tablespoons of cold water to create a slurry. Set both the sauce and the slurry aside.
- Sauté Aromatics & Cook Chicken: Heat 1 tablespoon of olive oil or vegetable oil in a large skillet, wok, or Dutch oven over medium-high heat. Once the oil is shimmering, add the sliced onion and cook for 2-3 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn the garlic.
- Push the aromatics to one side of the pan. Add the marinated chicken to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding, which can steam the chicken instead of searing it). Cook for 4-6 minutes, flipping occasionally, until golden brown on all sides and cooked through.
- Add Vegetables: Add the bell pepper, carrot, and broccoli florets to the skillet with the chicken. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender. If using snap peas, snow peas, or mushrooms, add them in the last 2 minutes of cooking the other vegetables. You want the vegetables to retain a bit of their crunch.
- Combine & Sauce: Add the cooked and drained ramen noodles to the skillet with the chicken and vegetables. Pour the prepared stir-fry sauce over everything. Toss gently but thoroughly to coat all the ingredients evenly.
- Thicken the Sauce: Give the cornstarch slurry a quick stir and pour it into the skillet. Continue to cook and stir for 1-2 minutes, or until the sauce has thickened to your desired consistency and coats the noodles and other ingredients nicely.
- Serve: Remove from heat. Taste and adjust seasonings if necessary (more soy sauce for saltiness, more honey for sweetness, or more sriracha for heat). Serve immediately, garnished with sliced green onions, toasted sesame seeds, and red pepper flakes, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650