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Chicken and Ramen Stir-Fry Recipe

Chicken and Ramen Stir-Fry recipe
Averie Cooks

Don't call for takeout when you can make this EASY chicken and vegetable stir-fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!


two 3-ounce packages chicken-flavored ramen, discard seasoning packets
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 to 4 cups broccoli florets
1 large red bell pepper, seeded and diced small
one 14.5-ounce can baby corn, drained and halved if necessary
one 8-ounce can bamboo shoots, drained
2 tablespoons soy sauce, plus more if desired
2 tablespoons rice vinegar
1 to 3 tablespoons chili garlic sauce, or to taste
1 to 2 teaspoons ground ginger
3 to 4 green onions, trimmed and sliced into thin rounds
sesame seeds, optional for garnishing
salt and pepper, optional and to taste


Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately.

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