20-Minute Chicken Ramen Stir-Fry


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Chicken Ramen Stir-Fry is tender, springy noodles with chicken and broccoli in a sweet and savory sauce. It tastes better than take-out, has less than 400 calories, and comes together in about 20 minutes. Perfect for dinner tonight!

chicken ramen in a white bowl

The secret to this fast and easy dinner? Quick-cooking ramen noodles. Toss those sodium-packed flavor packets they come with and make a quick sweet and savory sauce. Instant Ramen’s got nothing on this fresh, real food version.

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cooking Ramen Noodles in a saucepan

Ingredients for Chicken Ramen Stir Fry

  • Dry Ramen Noodles– Those inexpensive packets of instant ramen noodles are a secret weapon for fast dinners. Toss out the flavor packets that come with them and what remains is a tender, curly, fast-cooking noodle that just needs to be soaked in hot water to serve.
  • Cooking Oil– Any high heat oil will work here. I use avocado oil or grapeseed oil in most of my cooking. Vegetable, canola, or peanut oil would work too.
  • Chicken Breast– Chicken thighs would work as well. Feel free to use thinly sliced pork or beef which should cook in about the same time as the chicken. Tofu is great for a vegetarian version.
  • Broccoli– Look for those bagged, pre-chopped broccoli florets to save time. Any other vegetable you like would work too. This is great with sliced bell peppers, snow peas, or sliced green beans.
  • Low-Sodium Soy Sauce, Rice Vinegar, Brown Sugar, Chicken Stock, and Cornstarch– These pantry staples are all you need to make a flavorful Asian-inspired sauce. I always test with low-sodium soy sauce, but you can add a bit of extra brown sugar to balance the salt flavor if using regular soy sauce.
  • Green Onions  and White Sesame Seeds– These are just for garnish and a little flavor and crunch. Feel free to skip them if you’re in a rush.
chicken, ramen, broccoli, green onions and sauce on a grey countertop
Chicken Ramen in a white bowl

More Quick Recipes Using Ramen Noodles

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Chicken Ramen Stir Fry in a white bowl
4.13 from 529 votes

20-Minute Chicken Ramen Stir-Fry

Chicken Ramen Stir-Fry is tender, springy ramen noodles with chicken and broccoli in a sweet and savory sauce. It tastes better than take-out, has less than 400 calories, and comes together in about 20 minutes. 
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings


  • Small Mixing Bowl
  • Microwave Safe Bowl or Saucepan
  • Wok or Large Skillet



  • 1/4 cup Low-Sodium Soy Sauce
  • 1 Tablespoon Cornstarch
  • 1/3 cup Low-Sodium Chicken Stock (substitute water)
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Brown Sugar
  • 3 cloves Garlic, chopped


  • 6 ounces Ramen Noodles (Instant Ramen works best, but discard flavor packets)
  • 2 Tablespoons Cooking Oil, divided
  • 1 pound Boneless, Skinless Chicken Breast, chopped
  • 8 ounces Broccoli Florets, fresh or frozen
  • 2 Green Onions, chopped (optional)
  • 1 Tablespoon White Sesame Seeds (optional)


  • In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
  • Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
  • While noodles soak, toss chicken with some salt and pepper.
  • Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
  • Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
  • Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
  • Add chicken and noodles to the pan and toss everything to coat in sauce.
  • Remove from heat and add green onions and sesame seeds, if using. Serve immediately!


Serving: 1serving | Calories: 396kcal | Carbohydrates: 41g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 788mg | Potassium: 725mg | Fiber: 3g | Sugar: 8g | Vitamin A: 387IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $10.00
Calories: 396
Keyword: Chicken Recipe, easy dinner, easy noodle recipe, stir fry
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.13 from 529 votes (488 ratings without comment)

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  1. 5 stars
    I made this last night for my family and they LOVED it!! Next time I will double it to make sure we have some leftovers 🙂 I am also going to try increasing the sauce. This is now on our rotating menu. Thank you!

  2. 4 stars
    Next time I would add mushrooms and increase the amount of sauce by a third. Overall, it was easy and tasty.

  3. 5 stars
    SO flavorful and easy — Also I meant to thaw chicken breast and it ended up being pork loin (lol). However, it was just as good with it. Thanks!

  4. We loved it and I will make it again. It’s very budget friendly. I added a small amount of chopped cabbage. Next time we may include some sliced water chestnuts. My husband said he really enjoyed it and will request it again. Thank you.

  5. 5 stars
    Delicious recipe!! I used chicken and shrimp with a little less soy sauce. To prevent the noodles from getting soggy/squishy I’d recommend putting the noodles back in the empty pot with a splash of sesame oil directly after straining.

  6. 5 stars
    a go-to in our house! my husband LOVES this recipe and asks for it all the time. so quick and easy with just a few ingredients! thank you for the recipe!

  7. 5 stars
    I made this tonight and it was a hit! I doubled the sauce. I used coconut sugar instead of brown sugar, but I did not double it. I could not resist adding a tablespoon of ginger paste! Organic brown rice ramen from Costco is a great substitute for the cheap stuff (I used 3 bricks). Thanks for this recipe! It will surely be on repeat at my house!

    1. So glad you enjoyed it Amy, and it’s always so good to hear about substitutes that work AND to get a tip on Costco ramen. Thanks for the note!

  8. 5 stars
    Super easy and very light. I’ve made other versions of this that had a thick and salty sauce and this was just right. Very important to mind the ramen noodles and not overcook them. Thank you for a great dinner!