Description
Ramen chicken stir fry is a hearty, flavorful chicken stir fry tossed with tender ramen noodles and colorful sautéed vegetables, all coated in a savory, slightly spicy sauce made with garlic, ginger, soy, sriracha, and oyster sauce. It's a quick and satisfying takeout-style meal made right at home.
Ingredients
- 2 packages instant ramen
- 1/3 c. chicken stock
- 1/4 c. oyster sauce
- 1/4 tsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1 tsp. Sriracha sauce
- 1 Tbsp. canola or vegetable oil
- 1 lb. boneless, skinless chicken thighs
- 1 1/2 c. broccoli florets
- 1 can baby corn, drained
- 1 c. diced sweet onion
- 1 c. diced red bell pepper
- 1 c. sliced shiitake mushrooms
- 3 cloves garlic, minced
- 1 Tbsp. freshly grated ginger
- 2 green onions, thinly sliced
- 1/2 tsp. toasted sesame seeds
Instructions
- Prep your protein: Brown some chicken thighs in a skillet or wok until fully cooked. Remove and set aside.
- Sauté the Aromatics: In the same pan, add a small amount of sesame oil. Sauté minced garlic and ginger until fragrant.
- Add your veggies: Toss in your chopped vegetables. Use what you have: bell peppers, broccoli, mushrooms, onions, whatever needs using. Stir fry them until they start to soften.
- Return the chicken: Add cooked chicken thighs back into the pan with the veggies.
- Cook the ramen: In a separate pot, boil the ramen noodles until just tender (don't overcook). Drain and set aside.
- Make the sauce: In a small bowl, combine the tsp. of sriracha, a splash of oyster sauce, a spoonful of chicken stock, soy sauce (start small and adjust), and a little garlic paste if you have it.
- Combine everything: Add cooked ramen noodles to skillet with chicken and veggies. Pour sauce over everything, and add a little water to help steam in order to loosen the noodles. Stir well and let it simmer until everything is coated, heated through, and slightly browned.
- Serve and enjoy!: Once it's hot and the flavors are combined, serve immediately. Pair with leftover rice or enjoy it on its own!
