This 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.
The secret? 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.
- 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.
More Quick Recipes Using Ramen Noodles
Wondering what to have for dinner? Make a stir-fry and be happy you did!
- Sesame Garlic Ramen Noodles
- Shrimp Teriyaki Noodle Bowls
- Thai Chicken Peanut Noodles
- 20 Minute Thai Chicken Peanut Noodles
- Ginger Scallion Ramen Noodles
- Anchor 3-Piece Glass Mixing Bowls
- Pyrex 2-cup Glass Measuring Cup
- Joyce Chen Carbon Steel Wok
- Wok Spatula
20-Minute Chicken Ramen Stir-Fry
- Small Mixing Bowl
- Microwave Safe Bowl or Saucepan
- Wok or Large Skillet
- 1/4 cup Low-Sodium Soy Sauce
- 1 Tbsp Cornstarch
- 1/3 cup Low-Sodium Chicken Stock (substitute water)
- 1 Tbsp Rice Vinegar
- 2 Tbsp Brown Sugar
- 3 cloves Garlic, chopped
- 6 oz Ramen Noodles (Instant Ramen works best, but discard flavor packets)
- 2 Tbsp Cooking Oil, divided
- 1 lb Boneless, Skinless Chicken Breast, chopped
- 8 oz Broccoli Florets, fresh or frozen
- 2 Green Onions, chopped (optional)
- 1 Tbsp 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!
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