Name: 20-Minute Chicken Ramen Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1/4 cup Low-Sodium Soy Sauce; 1 Tablespoon Cornstarch; 1/3 cup Low-Sodium Chicken Stock; 1 Tablespoon Rice Vinegar; 2 Tablespoons Brown Sugar; 3 cloves Garlic, chopped; 6 ounces Ramen Noodles; 2 Tablespoons Cooking Oil, divided; 1 pound Boneless, Skinless Chicken Breast, chopped; 8 ounces Broccoli Florets; 2 Green Onions, chopped (optional); 1 Tablespoon White Sesame Seeds (optional)

why make this recipe

20-Minute Chicken Ramen Stir-Fry is a quick and delicious meal. This recipe is perfect for busy nights when you want something tasty without spending hours in the kitchen. It combines tender chicken, fresh vegetables, and flavorful ramen noodles in just 20 minutes. Plus, you can easily customize it to your taste!

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how to make 20-Minute Chicken Ramen Stir-Fry

Ingredients:

1/4 cup Low-Sodium Soy Sauce
1 Tablespoon Cornstarch
1/3 cup Low-Sodium Chicken Stock (you can substitute with water)
1 Tablespoon Rice Vinegar
2 Tablespoons Brown Sugar
3 cloves Garlic, chopped
6 ounces Ramen Noodles (Instant Ramen works best; just discard the 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)

Directions:

In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add in chicken stock, rice vinegar, brown sugar, and garlic, then whisk until everything is mixed well.
Heat a pot or bowl of water in the microwave or on the stove until steaming. Add the ramen noodles and let them soak until just tender. Once tender, drain the noodles.
While the noodles soak, season the chopped chicken with salt and pepper.
Heat a wok or non-stick pan over medium-high heat. Add 1 tablespoon of cooking oil and then add the chicken. Sauté until the chicken is cooked through, about 4 to 5 minutes. Set the chicken aside.
Return the wok to medium-high heat and add the remaining tablespoon of oil. Then add the broccoli and sauté until it turns bright green. Continue cooking until the broccoli is tender.
Pour the sauce into the pan and toss it with the broccoli. Continue cooking until the sauce reduces slightly, about 1 to 2 minutes.
Add the cooked chicken and noodles to the pan. Toss everything together to coat it in the sauce.
Remove from heat and add chopped green onions and sesame seeds if you’re using them. Serve immediately!

how to serve 20-Minute Chicken Ramen Stir-Fry

Serve the ramen stir-fry hot on plates or in bowls. You can garnish it with extra green onions or sesame seeds for a nice touch. Enjoy it as a main dish. This recipe is great for family dinners or when you have friends over!

how to store 20-Minute Chicken Ramen Stir-Fry

If you have leftovers, let them cool down, then store them in an airtight container. Place the container in the fridge, where it will keep well for up to 3 days. You can reheat it in the microwave or on the stove when you’re ready to eat again.

tips to make 20-Minute Chicken Ramen Stir-Fry

Make sure not to overcook the broccoli. It should be bright green and tender, but still crisp.
You can substitute the chicken with shrimp or tofu for a different protein.
For more spice, add a dash of chili sauce or red pepper flakes to the sauce.

variation

Try adding other vegetables like bell peppers, carrots, or snap peas for more variety. You can also use whole wheat or egg noodles instead of ramen if you prefer.

FAQs

1. Can I use different noodles?
Yes, you can use other types of noodles, but keep in mind that cooking times may vary.

2. Can I add other proteins to this dish?
Absolutely! You can substitute the chicken with shrimp, beef, or tofu depending on your preference.

3. Is this dish gluten-free?
This dish is not gluten-free due to the soy sauce and ramen noodles. You can use gluten-free soy sauce and gluten-free noodles if needed.