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

Wondering what to have for dinner? Make a stir-fry and be happy you did!

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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. Saw this on Pinterest and thought I’d make it for dinner. We loved it! Made it exactly as written but doubled it for my big family! Thank you so much. Great recipe. Next time I might add some more veggies, like an onion and red pepper or something seasonal, but perfect as is!

    1. Thanks so much Michelle! Glad you all liked it. I totally agree – we frequently mix up the vegetables here – it’s such a good way to use up whatever we have at the end of the week!

      1. Jess I thought the same thing about servings. What did you consider a serving size? It fed a family of 6 3 adults, 1 teen and 2 toddlers and we had more than enough for anyone to have seconds. I’m on WW and would love to play around with serving sizes.

        1. Serving size is so subjective. One meal that would be plenty for one family might not be enough for another. I always use my family of 5 as a guide, so there is consistency throughout the recipes on the site. I think you could do a lot to this recipe to tweak it for WW! It’s a great one to list up with veggies and maybe even swap in zucchini noodles for half the ramen.

  2. 4 stars
    My only complaint would be it was a little heavy on the noodles. I added a ton of veggies and changed the spices. Even with all my additions the noodles were still overwhelming. I made a double batch because I have a limited diet and this was easy to change to suit my needs. My changes were:
    -no fresh garlic, powdered instead
    -no onion
    -added fresh, quartered baby Bella mushrooms
    -added thin sliced yellow summer squash
    -added extra brown sugar
    This suited my entire family and left me only 1 extra serving for lunch. Delicious meal that I will certainly make again, with less noodles

  3. 5 stars
    Made this for dinner and it was delicious! Considering it a win when everyone in the family asks for seconds. Next time we think we might reduce how many noodles are added and toss in some more veggies. But that’s just a personal preference. The recipe is great as-is! Thanks for sharing.

  4. 5 stars
    EXCELLENT! I doubled the sauce as sometimes I’m just not sure it ever makes enough. Used frozen stir fry veggies….FAST AND EASY! Husband loved it. You’re right this sauce can be used as a base for asian meals!

  5. Thanks for this recipe! My kiddos loved it! I vegan-ized it and took the chicken out added carrots and threw in a few more veggies on hand. 😉

  6. 5 stars
    Looks great! I love your recipe, ingredients are simple and easy to process. I will try it now. Thanks for sharing