20-Minute Chicken Ramen Stir-Fry Recipe
Chicken Ramen Stir-Fry is a quick and delicious Asian-inspired dish featuring tender chicken, springy ramen noodles, and crisp broccoli all tossed in a sweet and savory sauce. Ready in just 20 minutes, it offers a healthier alternative to take-out with less than 400 calories per serving, making it perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Sauce:
- 1/4 cup Low-Sodium Soy Sauce
- 1 Tablespoon Cornstarch
- 1/3 cup Low-Sodium Chicken Stock (or water)
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Brown Sugar
- 3 cloves Garlic, chopped
Stir-Fry:
- 6 ounces Ramen Noodles (discard flavor packets)
- 2 Tablespoons Cooking Oil, divided
- 1 pound Boneless, Skinless Chicken Breast, chopped
- 8 ounces Broccoli Florets, fresh or frozen
- 2 Green Onions, chopped (optional)
- 1 Tablespoon White Sesame Seeds (optional)
Instructions
- Prepare Sauce: In a small mixing bowl, whisk together the soy sauce and cornstarch until smooth. Add chicken stock, rice vinegar, brown sugar, and chopped garlic; whisk until well combined.
- Soak Noodles: Heat water in a microwave-safe bowl or saucepan until steaming. Add the ramen noodles and soak until just tender, reducing package instructions by one minute to avoid overcooking. Drain noodles once tender.
- Season Chicken: While noodles soak, season the chopped chicken breast with salt and pepper to taste.
- Cook Chicken: Heat 1 tablespoon of cooking oil in a wok or large non-stick skillet over medium-high heat. Add the chicken and sauté until cooked through and no longer pink, about 4 to 5 minutes. Remove chicken from the pan and set aside.
- Cook Broccoli: Return the pan to medium-high heat and add the remaining 1 tablespoon of oil. Add broccoli florets and sauté until they turn bright green and become tender. If using frozen broccoli, sauté until heated through and excess water evaporates.
- Add Sauce: Pour the prepared sauce into the pan with the broccoli. Toss to coat and cook for 1 to 2 minutes until the sauce slightly thickens and reduces.
- Combine Ingredients: Add the cooked chicken and drained noodles to the pan. Toss everything together thoroughly to coat with the sauce evenly.
- Finish and Serve: Remove from heat, sprinkle with chopped green onions and white sesame seeds if desired, and serve immediately for best flavor and texture.
Notes
- Using low-sodium soy sauce and chicken stock helps control the sodium content.
- Discard instant ramen flavor packets to avoid excessive sodium and additives.
- Adjust brown sugar to taste for more or less sweetness.
- Broccoli can be fresh or frozen; cooking times may vary slightly.
- For an extra kick, add a pinch of red pepper flakes or a drizzle of chili oil.
- Leftovers can be stored in the refrigerator for up to 2 days, but noodles may soften over time.