Chicken and Ramen Stir-Fry
This Chicken and Ramen Stir-Fry blends cooked ramen noodles with sautéed chicken breast and crisp-tender vegetables such as broccoli, bell peppers, baby corn, and bamboo shoots. The stir-fry sauce, composed of soy sauce, rice vinegar, chili garlic sauce, and ground ginger, coats the ingredients with a balanced savory and slightly spicy glaze. Garnished with green onions and optional sesame seeds, it offers a vibrant, textural mix, ideal for a fresh, flavorful meal that combines protein, vegetables, and noodles in one skillet.
Ingredients
Stir-Fry
- 2 (3 ounce) chicken-flavored ramen discard seasoning packets, packages
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 3 to 4 cups broccoli florets
- 1 red bell pepper seeded and diced small, large
- 1 (14.4 ounce) baby corn drained and halved if necessary, canned
- 1 (8 ounce) bamboo shoots drained, canned
Stir-Fry Sauce
- 2 tablespoons soy sauce plus more if desired
- 2 tablespoons rice vinegar
- 1 to 3 tablespoons Chili garlic sauce or to taste
- 1 to 2 teaspoons ground ginger
Garnishes (Optional)
- 3 to 4 green onions trimmed and sliced into thin rounds
- sesame seeds optional for garnishing
- salt optional and to taste
- black pepper optional and to taste
Instructions
- Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
- To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
- Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
- Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
- Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately.
Notes
- Serve the stir-fry fresh to enjoy the best texture and flavor; it stores airtight in the refrigerator for up to 5 days.
- Adjust chili garlic sauce according to preferred spice level for controlled heat.
- Use fresh chicken breast cut into bite-sized pieces for even, quick cooking.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 1serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1160mg | 48% |
| Potassium | 728mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1174IU | 23% |
| Vitamin C | 72mg | 80% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.