Simple Chicken Recipes don’t always have to be boring, and this one’s proof. When I first whipped up this chicken ramen stir fry on a night when takeout felt too far, I knew I had stumbled onto something worth repeating. It hits that perfect middle ground between homemade comfort and that irresistible flavor you get from a really good noodle bowl. We’re talking juicy chicken tossed with chewy ramen noodles, crisp veggies, and a sauce so good you’ll want to lick the pan. It’s one of those Simple Healthy Chicken Recipes that somehow tastes like it took twice as long to make. And whether you’re into Chicken recipes for weeknights or scouting new Chicken And Rice Recipes to mix things up, this one earns its spot on the menu. Plus, if you’re a sucker for Chicken And Cheese Recipes or hearty Chicken Food Recipes, you’ll love how flexible and fast this dish is. Stir fries like this fall squarely under Simple Recipes you actually want to eat—and yes, your leftovers might mysteriously vanish by morning.

1) Key Takeaways
2) Easy Chicken Ramen Stir Fry Recipe
3) Ingredients for Chicken Ramen Stir Fry
4) How to Make Chicken Ramen Stir Fry
5) Tips for Making Chicken Ramen Stir Fry
6) Making Chicken Ramen Stir Fry Ahead of Time
7) Storing Leftover Chicken Ramen Stir Fry
8) Try these Main Course Recipes next!
9) Chicken Ramen Stir Fry
10) Nutrition

1) Key Takeaways

Quick and easy stir fry with juicy chicken and noodles
Flexible ingredients using pantry staples
Perfect for weeknight meals or meal prep
One pan recipe with big flavor and minimal cleanup

2) Easy Chicken Ramen Stir Fry Recipe

Simple Chicken Recipes should never feel like a compromise. That’s why I reach for this Chicken Ramen Stir Fry whenever I need dinner fast but still crave something real. It’s loaded with juicy chicken, quick-cooked veggies, and chewy ramen noodles. And it hits the table in under half an hour.

It checks all the boxes: savory, a little sweet, and just enough kick from garlic and soy. I’ve made it on nights when the fridge looked empty and somehow still pulled it off with a few stray veggies and a pack of ramen from the back of the cupboard.

If you’re collecting Simple Healthy Chicken Recipes or just want more Chicken Food Recipes in your back pocket, this one belongs at the top of the list. It’s a weeknight hero, a leftover magnet, and a great way to use whatever’s in your crisper drawer. Just one more reason I keep ramen stocked like a life essential.

3) Ingredients for Chicken Ramen Stir Fry

Ramen Noodles: You’ll need two 3-ounce packs, and yes, toss those seasoning packets. The noodles are the star and soak up our homemade sauce beautifully.

Vegetable Oil: This helps brown the chicken and gives the stir fry that classic sheen. Use a neutral oil with a high smoke point.

Chicken Thighs: I like thighs for their flavor and juiciness. Cut into bite-size pieces so they cook evenly and stay tender.

Salt and Pepper: Season as you go. It’s simple but vital for flavor control throughout the cook.

Red Bell Pepper: Sweet and crisp, this pepper adds color and freshness. Slice thin so it cooks fast.

Shredded Carrots: A bit of sweetness and crunch. You can buy them pre-shredded to save time.

Broccoli Florets: These bring texture and body to the dish. Blanch or steam lightly if you prefer them softer.

Garlic: Two cloves, minced. It brings depth and punch to the whole stir fry.

Soy Sauce: Go with low-sodium to manage salt levels and allow the other flavors to shine.

Oyster Sauce: Rich, thick, and just the thing to balance out the soy. Don’t skip this if you want that real stir fry flavor.

Brown Sugar: A tablespoon rounds out the salt and adds the slightest hint of sweetness.

Rice Vinegar: Adds brightness. It wakes the sauce up just enough to keep it from feeling flat.

Sesame Oil: Just a teaspoon gives the whole dish a nutty depth. Stir it in right at the end.

Cornstarch Slurry: Optional, but thickens the sauce if you want it to coat the noodles more evenly.

Sesame Seeds and Green Onions: For garnish. Adds a little crunch and freshness right before you dig in.

4) How to Make Chicken Ramen Stir Fry

Step 1: Cook the ramen noodles in boiling water just until they’re done. Drain them and set them aside, letting them hang out while you get the rest going.

Step 2: Heat the vegetable oil in a large skillet over medium-high. Toss in the chicken and season it with a pinch of salt and pepper. Cook until golden and cooked through, about 5 to 6 minutes.

Step 3: Slide the chicken to one side of the pan. Add in your bell pepper, carrots, and broccoli. Let them cook for a few minutes until they soften but still have bite.

Step 4: Add the minced garlic. Stir it into everything and let it cook for 30 seconds. You’ll smell when it’s ready.

Step 5: In a bowl, whisk the soy sauce, oyster sauce, brown sugar, rice vinegar, and sesame oil. If using the cornstarch mix, add that too.

Step 6: Pour the sauce into the skillet. Stir until everything’s coated and the sauce starts to cling.

Step 7: Add your ramen noodles and toss them through the sauce and veggies. Let it all heat through together, about 2 more minutes.

Step 8: Top with sesame seeds and chopped green onions if you want a little extra finish. Serve right away while it’s hot and glossy.

5) Tips for Making Chicken Ramen Stir Fry

Use boneless chicken thighs for more flavor and better texture. Chicken breast works too but tends to dry if overcooked. Cut your chicken small so it cooks quickly and evenly.

Don’t overcook the veggies. Keep them bright and just tender. You want a bit of crunch. Stir fries move fast, so have everything chopped and ready before you start.

For that classic takeout look and taste, don’t skip the oyster sauce. It’s one of those ingredients that makes a big difference even in simple chicken recipes. A splash of hoisin sauce works too if that’s what you have.

6) Making Chicken Ramen Stir Fry Ahead of Time

This recipe holds up better than you’d think. Make it in the morning and reheat it gently later. The sauce might thicken more after it rests, so add a splash of water before reheating.

Store the noodles and chicken stir fry separately from any fresh garnishes. That keeps the texture right. Green onions wilt fast, so slice fresh ones if you’re packing it for lunch the next day.

If you’re batch-cooking for the week, this is one of those simple recipes that holds up well for a few days. Just keep it in an airtight container and warm it gently on the stove or in the microwave.

7) Storing Leftover Chicken Ramen Stir Fry

Keep leftovers in a sealed container in the fridge for up to four days. The noodles will absorb some sauce, but that’s not a bad thing.

When reheating, add a splash of water or broth to loosen it up. Warm it on the stove for best texture, or use the microwave if you’re in a hurry.

This dish is one of my go-to chicken and cheese recipes without the cheese. But hey, if you want to sprinkle some on top the next day, go for it. It’s your fridge.

8) Try these Main Course Recipes next!

9) Chicken Ramen Stir Fry