Chicken Ramen Stir Fry with Vegetables and Peanut-Soy Sauce

Chicken Ramen Stir Fry

Curly ramen, browned chicken, broccoli, carrots, and red and green peppers come together in a light peanut-soy sauce. Chopped peanuts and green onions finish each bowl. The noodles should stay separate and springy, with just enough sauce to coat them.

Cook the firm vegetables before adding the peppers, and boil the ramen only until its strands loosen. A brief final toss in the skillet heats the noodles without turning them soft. The ramen seasoning packets are not used; the measured sauce seasons the dish.

Ingredients for Chicken Ramen Stir Fry

• 1 lb boneless, skinless chicken breast, cut into roughly 3/4-inch pieces (450g)
• 3 packages instant ramen noodles, about 3 oz each (255g total); discard the seasoning packets
• 3 cups small broccoli florets (225g)
• 1 large carrot, cut into thin matchsticks (about 75g)
• 1/2 medium red bell pepper, thinly sliced (about 75g)
• 1/2 medium green bell pepper, thinly sliced (about 75g)
• 2 tablespoons neutral cooking oil, divided
• 2 tablespoons creamy peanut butter (about 30g)
• 3 tablespoons low-sodium soy sauce
• 1/3 cup water, plus more as needed
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 1/4 cup chopped roasted peanuts (about 35g)
• 2 green onions, thinly sliced

For optional heat, add 1 to 2 teaspoons sriracha to the sauce or serve it at the table. This dish contains peanut butter and peanuts.

How to Make Chicken Ramen Stir Fry

1. Prepare the sauce: Whisk the peanut butter, soy sauce, 1/3 cup water, honey, rice vinegar, garlic, and ginger until smooth and pourable. Cut the chicken and vegetables before heating the skillet; the cooking moves quickly.
2. Brown the chicken: Heat a 12-inch skillet or wok over medium-high heat. Add 1 tablespoon oil and, once it shimmers, add the chicken in an uncrowded layer. Cook for roughly 5 to 8 minutes, turning to brown more than one side, until a thick piece reaches 165°F (75°C). Cook in two batches if needed so the chicken browns rather than steams. Transfer to a plate.
3. Cook the vegetables: Add the remaining tablespoon of oil to the skillet. Stir-fry the broccoli and carrots until they begin to soften, then add both peppers. Cook for about 5 to 7 minutes total, stirring, until the broccoli is bright green, the carrots bend slightly, and the peppers still hold their shape. If large broccoli florets remain hard, add 1 to 2 tablespoons water and cover briefly before adding the peppers. Uncover and let the water evaporate.
4. Boil the ramen: While the vegetables cook, boil the noodles in a separate saucepan. Start checking around 1 1/2 to 2 minutes; noodle thickness and package directions vary. Drain as soon as the strands separate and are flexible but still slightly firm. If they must wait, rinse briefly with cool water and drain thoroughly.
5. Toss and serve: Reduce the skillet heat to medium or medium-low. Return the chicken to the pan and add the sauce and drained ramen. Gently lift and toss for 1 to 2 minutes, just until hot and evenly coated. If the sauce gathers in thick patches, add water 1 tablespoon at a time until it lightly glosses the noodles without pooling. Divide among four bowls and top with chopped peanuts and green onions.

How to Keep the Ramen Springy

Take the ramen out of the boiling water while its curls are flexible but not fully soft; it finishes cooking during the skillet toss. Time the noodles near the end of the vegetable step so they do not sit warm and clump. A brief cool rinse helps if they must wait, but drain them well so excess water does not dilute the sauce.

Getting the Vegetables and Sauce Right

Small broccoli florets and thin carrot sticks cook quickly, but they need a head start before the pepper strips. Adding everything at once can leave the broccoli hard by the time the peppers are limp.

Peanut butter thickens as it heats. Whisk the sauce until smooth before it reaches the skillet, keep the final toss short, and add only enough extra water to give the noodles a light, glossy coating.

Chicken Ramen Stir Fry Variations

Boneless, skinless chicken thighs can replace the breast. Cut them into bite-size pieces, adjust the skillet time as needed, and check that they reach 165°F. For a different sauce and vegetable combination, try teriyaki chicken ramen with bok choy and carrots.

Leftovers and Make-Ahead

Refrigerate leftovers promptly in an airtight container for up to 3 days. The noodles will soften somewhat. Reheat gently in a skillet with a splash of water, or microwave until hot, stirring partway through.

To prepare ahead, cut the vegetables and whisk the sauce in advance, but cook the ramen close to serving. For a freezer meal, freeze the cooked chicken and vegetables separately from the sauce and noodles. Cook fresh ramen when ready to serve, then heat and toss everything together. Fully assembled ramen is unlikely to retain its springy texture after freezing.

Nutrition

Approximate nutrition per serving, based on 4 servings: 650 calories, 40g protein, 30g fat, and 56g carbohydrates. Estimated per 100g of finished stir fry: 150 calories, 9g protein, 7g fat, and 13g carbohydrates. Values vary with the ramen brand, sauce ingredients, and final cooked weight.