Ingredients
2 packs (3 oz each) instant ramen noodles (flavor packets discarded)
1 lb boneless skinless chicken breast, sliced into thin strips
2 cups broccoli florets
1 large bell pepper, sliced
1/2 cup shredded carrots
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp honey or brown sugar
2 tbsp vegetable oil for frying
Sliced green onions and sesame seeds for garnish
Instructions
Step 1: Boil the ramen noodles in water for 2-3 minutes until just tender. Drain and set aside, discarding the seasoning packets.
Step 2: In a small bowl, whisk together the soy sauce, sesame oil, honey, minced garlic, and grated ginger to create the stir-fry sauce.
Step 3: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through (about 5-6 minutes). Remove chicken from the pan and set aside.
Step 4: In the same skillet, add the broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Step 5: Return the cooked chicken and the drained ramen noodles to the skillet. Pour the sauce over everything.
Step 6: Toss well for 1-2 minutes until the sauce has thickened slightly and everything is evenly coated. Garnish with green onions and sesame seeds before serving.
Notes
To save time, use a bag of pre-cut frozen stir-fry vegetables instead of fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: chicken ramen stir fry, quick dinner, ramen noodles, stir fry recipe, 20 minute meal
