Description
A quick and delicious one-pan meal that combines tender chicken, crisp vegetables, and ramen noodles coated in a savory, slightly sweet stir-fry sauce. Perfect for weeknight dinners when you’re craving something flavorful and satisfying.
Ingredients
Scale
- For the Noodles and Chicken:2packages (6 oz each) ramen noodles (seasoning packets discarded)1lb boneless, skinless chicken thighs, cut into bite-sized pieces2 tbspvegetable oilFor the Vegetables:1red bell pepper, sliced1 cupsnap peas1carrot, julienned3cloves garlic, minced1 tbspginger, minced3green onions, sliced (white and green parts separated)For the Sauce:¼ cupsoy sauce2 tbspoyster sauce1 tbspsesame oil1 tspsugar¼ tspwhite pepper
- 2packages (6 oz each) ramen noodles (seasoning packets discarded)1lb boneless, skinless chicken thighs, cut into bite-sized pieces2 tbspvegetable oil
- 1lb boneless, skinless chicken thighs, cut into bite-sized pieces2 tbspvegetable oil
- 2 tbspvegetable oil
- For the Vegetables:1red bell pepper, sliced1 cupsnap peas1carrot, julienned3cloves garlic, minced1 tbspginger, minced3green onions, sliced (white and green parts separated)For the Sauce:¼ cupsoy sauce2 tbspoyster sauce1 tbspsesame oil1 tspsugar¼ tspwhite pepper
- 1red bell pepper, sliced1 cupsnap peas1carrot, julienned3cloves garlic, minced1 tbspginger, minced3green onions, sliced (white and green parts separated)
- 1 cupsnap peas1carrot, julienned3cloves garlic, minced1 tbspginger, minced3green onions, sliced (white and green parts separated)
- 1carrot, julienned3cloves garlic, minced1 tbspginger, minced3green onions, sliced (white and green parts separated)
- 3cloves garlic, minced1 tbspginger, minced3green onions, sliced (white and green parts separated)
- 1 tbspginger, minced3green onions, sliced (white and green parts separated)
- 3green onions, sliced (white and green parts separated)
- For the Sauce:¼ cupsoy sauce2 tbspoyster sauce1 tbspsesame oil1 tspsugar¼ tspwhite pepper
- ¼ cupsoy sauce2 tbspoyster sauce1 tbspsesame oil1 tspsugar¼ tspwhite pepper
- 2 tbspoyster sauce1 tbspsesame oil1 tspsugar¼ tspwhite pepper
- 1 tbspsesame oil1 tspsugar¼ tspwhite pepper
- 1 tspsugar¼ tspwhite pepper
- ¼ tspwhite pepper
Instructions
- 1️⃣Prepare the Sauce:In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
- 2️⃣Cook the Chicken:Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry for 5–6 minutes, or until golden brown and fully cooked. Remove the chicken from the pan and set aside.3️⃣Stir-Fry the Vegetables:In the same pan, add the remaining tablespoon of vegetable oil. Stir-fry the red bell pepper, snap peas, and carrot for 2–3 minutes, or until they are crisp-tender.4️⃣Add Aromatics:Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for about 30 seconds, or until fragrant.5️⃣Cook the Noodles:While the vegetables are cooking, boil the ramen noodles in a pot of water for 2 minutes. Drain well, ensuring the noodles are slightly undercooked, as they will continue cooking in the stir-fry.6️⃣Combine Everything:Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and pour the prepared sauce over the mixture. Stir-fry for 2–3 minutes, ensuring everything is evenly coated and heated through.7️⃣Garnish and Serve:Sprinkle the green parts of the sliced green onions over the dish. Serve hot and enjoy!
- 3️⃣Stir-Fry the Vegetables:In the same pan, add the remaining tablespoon of vegetable oil. Stir-fry the red bell pepper, snap peas, and carrot for 2–3 minutes, or until they are crisp-tender.4️⃣Add Aromatics:Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for about 30 seconds, or until fragrant.5️⃣Cook the Noodles:While the vegetables are cooking, boil the ramen noodles in a pot of water for 2 minutes. Drain well, ensuring the noodles are slightly undercooked, as they will continue cooking in the stir-fry.6️⃣Combine Everything:Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and pour the prepared sauce over the mixture. Stir-fry for 2–3 minutes, ensuring everything is evenly coated and heated through.7️⃣Garnish and Serve:Sprinkle the green parts of the sliced green onions over the dish. Serve hot and enjoy!
- 4️⃣Add Aromatics:Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for about 30 seconds, or until fragrant.
- 5️⃣Cook the Noodles:While the vegetables are cooking, boil the ramen noodles in a pot of water for 2 minutes. Drain well, ensuring the noodles are slightly undercooked, as they will continue cooking in the stir-fry.6️⃣Combine Everything:Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and pour the prepared sauce over the mixture. Stir-fry for 2–3 minutes, ensuring everything is evenly coated and heated through.7️⃣Garnish and Serve:Sprinkle the green parts of the sliced green onions over the dish. Serve hot and enjoy!
- 6️⃣Combine Everything:Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and pour the prepared sauce over the mixture. Stir-fry for 2–3 minutes, ensuring everything is evenly coated and heated through.7️⃣Garnish and Serve:Sprinkle the green parts of the sliced green onions over the dish. Serve hot and enjoy!
- 7️⃣Garnish and Serve:Sprinkle the green parts of the sliced green onions over the dish. Serve hot and enjoy!
Notes
Protein Options:Swap chicken thighs with chicken breast, shrimp, beef, or tofu for variety.Vegetable Variations:Broccoli, mushrooms, or bok choy are great additions to the stir fry.Spice It Up:Add a dash of sriracha, red chili flakes, or chili oil to the sauce for a spicy kick.Leftovers:Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Vegetable Variations:Broccoli, mushrooms, or bok choy are great additions to the stir fry.Spice It Up:Add a dash of sriracha, red chili flakes, or chili oil to the sauce for a spicy kick.Leftovers:Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Spice It Up:Add a dash of sriracha, red chili flakes, or chili oil to the sauce for a spicy kick.Leftovers:Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Leftovers:Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.