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Avena Recipes

Chicken Ramen Stir Fry (30 Minutes)

Tender chicken, crisp vegetables, ramen noodles, and a savory stir-fry sauce come together in this easy 30-minute dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs sliced
  • 2 packages 6 oz each ramen noodles
  • 1 carrot julienned
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 green onions sliced (white and green parts separated)
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1/4 tsp white pepper

Method
 

Cook ramen noodles 2 minutes less than package directions. Drain and set aside.
    Mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a bowl.
      Heat 1 tbsp vegetable oil in a wok or skillet over medium-high heat.
        Cook chicken for 5–7 minutes until browned and cooked through. Remove from pan.
          Add remaining oil. Cook white onion parts, garlic, and ginger for 30 seconds.
            Add carrot, bell pepper, and snap peas. Stir-fry for 3–4 minutes.
              Return chicken to skillet.
                Add noodles and sauce. Toss until evenly coated.
                  Cook 2–3 minutes more.
                    Stir in green onion tops and serve immediately.

                      Notes

                      Do not overcook the noodles before stir-frying. Chicken thighs stay juicier than chicken breasts, but either works. Store leftovers refrigerated for up to 4 days.