Skillet Chicken Ramen Stir Fry
This easy skillet chicken ramen stir fry recipe is going to become your go-to dinner! Juicy chicken, veggies and tender ramen noodles in a simple stir fry sauce.
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Servings 4 servings
Ingredients
- 1 Tbsp olive oil for sauteing
- 1/2 lb boneless skinless chicken thighs or breast thinly sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 medium carrot sliced into strands
- 6 oz mushrooms quartered
- 1 cup small broccoli florets
- 2 packs instant ramen noodles discard the seasoning pack
Stir Fry Sauce-
- 1/2 cup soy sauce regular or low sodium
- 1/4 cup brown sugar
- 2 cup chicken broth or beef
- 2 garlic cloves minced
- 2 Tbsp cornstarch
- 1 tsp sesame seeds optional
Instructions
- Peel and thinly slice the carrots into thin, even strips (about ¼-inch thick) and cut the mushrooms into quarters.
- Slice the chicken into thin, even-sized strips. Season the chicken with salt, pepper, garlic, and paprika. (Because this recipe cooks quickly, having everything prepped ahead of time will make cooking much easier.)1/2 lb boneless skinless chicken thighs or breast, thinly sliced, ½ tsp salt, ¼ tsp ground black pepper, ¼ tsp garlic powder, ¼ tsp paprika
- In a bowl, whisk together the ingredients for the stir fry sauce until well combined, then set aside.1/2 cup soy sauce , regular or low sodium, 1/4 cup brown sugar, 2 cup chicken broth , or beef, 2 garlic cloves , minced, 2 Tbsp cornstarch, 1 tsp sesame seeds , optional
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken and sauté for about 2-3 minutes, stirring occasionally, until the outside of the chicken is no longer pink.1 Tbsp olive oil, for sauteing
- Add the prepared carrots and mushrooms to the skillet. Cook for another 2-3 minutes, until the chicken is fully cooked and the carrots are just tender.1 medium carrot, sliced into strands, 6 oz mushrooms, quartered
- Break each ramen noodle block in half, then break each half into a few smaller pieces. Spread the noodles evenly throughout the skillet, gently moving the chicken and vegetables aside so the noodles can touch the bottom of the pan.2 packs instant ramen noodles, discard the seasoning pack
- Top with the broccoli florets.1 cup small broccoli florets
- Whisk the sauce one more time (some ingredients may have settled), then pour it evenly over everything in the skillet.
- Reduce the heat to medium, cover the skillet with a lid, and cook for 4–5 minutes, or until the ramen noodles are tender. (Keeping the lid on traps the steam, which helps cook the noodles evenly.)
- Remove the lid and gently stir everything together until the noodles are coated in the sauce. (If the noodles seem too dry, add 1–2 tablespoons of water and stir until loosened.)
- Top with freshly chopped green onions and sesame seeds, if desired, and serve immediately.