There’s something wildly satisfying about a one-pan dinner that comes together in under 30 minutes but tastes like you spent an hour on it. This Chicken Ramen Stir-Fry is exactly that: tender chicken, crisp-tender broccoli, crunchy coleslaw mix, and slurpable ramen noodles tossed in a savory, slightly sweet sesame sauce. It’s weeknight-friendly, pantry-friendly, and endlessly adaptable. Below you’ll find an easy shopping list, prep tips, and clear, step-by-step directions to get dinner on the table fast.

Ingredients

2 3 oz packages Ramen Noodles
3 Tbsp vegetable oil
2 skinless boneless chicken breasts, sliced into bite sized strips
1 c. broccoli florets
1 14 oz package coleslaw mix
2 cloves garlic, minced
1 Tbsp peeled and shredded fresh ginger
1/3 c. chicken broth
1/3 c. reduced sodium soy sauce
1 tsp cornstarch
1 Tbsp sesame oil
1 tsp Truvía® Brown Sugar Blend
1 Tbsp sesame seeds, optional

Why this recipe works

This Chicken Ramen Stir-Fry balances texture and flavor. The ramen cooks quickly and picks up sauce beautifully, while the coleslaw mix gives the dish instant crunch and color without any chopping. Fresh ginger and garlic add brightness, and the sesame oil rounds everything out with toasty aroma. Using reduced sodium soy sauce lets the broth and Truvía® Brown Sugar Blend shine through without overwhelming saltiness.

Prep tips

Slice the chicken against the grain into uniform, bite-sized strips so it cooks quickly and stays tender.
Have all ingredients measured and ready to go; stir-fries move fast once the pan is hot.
If you prefer vegetables more tender, briefly steam or blanch the broccoli before stir-frying.
Use a wide skillet or wok for even cooking and easy tossing of the noodles and vegetables.

Step-by-step directions

Follow these steps in order for best results. Quantities and ingredient names match the list above.

Bring a medium pot of water to a boil. Add the 2 3 oz packages Ramen Noodles and cook just until tender, about 2-3 minutes. Drain and set the noodles aside. Discard the seasoning packets.
Heat a large skillet or wok over medium-high heat and add 2 Tbsp of the vegetable oil. When the oil is hot and shimmering, add the sliced chicken breasts in a single layer. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 4-6 minutes depending on thickness. Remove the chicken from the pan and set aside.
Add the remaining 1 Tbsp vegetable oil to the hot skillet. Add the broccoli florets and sauté for 2 minutes to start softening them.
Add the 14 oz package coleslaw mix to the skillet with the broccoli and continue to sauté for another 2 minutes, tossing so the vegetables stay crisp-tender.
Push the vegetables to one side of the skillet. Add the minced garlic and the peeled and shredded fresh ginger to the empty side and cook, stirring, for about 30 seconds until fragrant—do not let them burn.
Return the cooked chicken to the skillet and toss everything together so the chicken and vegetables are evenly distributed.
In a small bowl, whisk together the 1/3 c. chicken broth, 1/3 c. reduced sodium soy sauce, 1 tsp cornstarch, 1 Tbsp sesame oil, and 1 tsp Truvía® Brown Sugar Blend until the cornstarch is fully dissolved and the mixture is smooth.
Pour the sauce mixture over the chicken and vegetables in the skillet. Stir and cook for 1-2 minutes until the sauce starts to thicken and evenly coats the ingredients.
Add the drained ramen noodles to the skillet and toss gently so the noodles absorb the sauce and mix with the chicken and vegetables. Cook for another 1-2 minutes until everything is heated through and well combined.
Remove the skillet from heat. Taste and adjust seasoning if necessary; if you’d like it sweeter add a little more Truvía® Brown Sugar Blend, or for more saltiness add a splash of soy sauce.
Serve immediately, sprinkled with 1 Tbsp sesame seeds if using.

Serving suggestions

This Chicken Ramen Stir-Fry is great on its own, but you can elevate it with a few simple additions: a squeeze of lime, a handful of sliced green onions, or a drizzle of chili oil for heat. It also pairs nicely with steamed edamame or a light cucumber salad for a refreshing contrast.

Make-ahead and storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of chicken broth to loosen the sauce, or microwave in short intervals until warmed through. The noodles may absorb more sauce over time, so add a little extra broth when reheating if the dish seems dry.

Notes and substitutions

If you don’t have Truvía® Brown Sugar Blend, substitute with 1 tsp brown sugar or coconut sugar for a similar sweetness.
For a vegetarian version, swap the chicken for extra firm tofu, pressed and cubed, and use vegetable broth instead of chicken broth.
Feel free to swap the coleslaw mix for a combination of shredded carrots and thinly sliced cabbage if you prefer two-component vegetables.
To boost the crunch, toss in a handful of chopped peanuts or cashews just before serving.

This Chicken Ramen Stir-Fry is a dinner hero for busy nights: fast, flavorful, and flexible. The combination of noodles, crisp vegetables, and a glossy sesame-sweet sauce makes it a family favorite that’s easy to customize. Keep the pantry staples stocked and this recipe becomes a go-to in your weeknight arsenal.