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Homemade Chicken Ramen Stir-Fry photo

Chicken Ramen Stir-Fry

A quick, flavorful stir-fry combining chicken, vegetables, and ramen noodles in a savory sesame-soy sauce.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Spatula or tongs
  • Measuring cups and spoons

Ingredients
  

  • 23 oz ramen noodles about 2 packages (23 oz total)
  • 3 Tbsp vegetable oil divided (1 Tbsp for noodles, 2 Tbsp for cooking)
  • 2 skinless boneless chicken breasts sliced into bite-sized strips
  • 1 cup broccoli florets
  • 14 oz coleslaw mix about 1 (14 oz) package
  • 2 cloves garlic minced
  • 1 Tbsp fresh ginger peeled and shredded
  • 1/3 cup chicken broth
  • 1/3 cup reduced sodium soy sauce
  • 1 tsp cornstarch
  • 1 Tbsp sesame oil
  • 1 tsp Truvía Brown Sugar Blend
  • 1 Tbsp sesame seeds optional, for garnish

Instructions
 

  • Bring a large pot of water to a boil. Cook the ramen noodles according to package directions, drain, then toss with 1 tablespoon vegetable oil to prevent sticking; set aside.
  • Heat a large skillet over high heat and add 2 tablespoons vegetable oil. Add the sliced chicken and cook, stirring occasionally, until no longer pink and cooked through, about 5–7 minutes. Remove the chicken to a plate and set aside.
  • In the same skillet, add the broccoli florets, coleslaw mix, and minced garlic. Sauté for 3–5 minutes until vegetables are just tender.
  • Add the shredded ginger to the skillet and cook for 1–2 minutes until fragrant.
  • While the vegetables cook, whisk together the chicken broth, reduced-sodium soy sauce, cornstarch, sesame oil, and Truvía Brown Sugar Blend in a mixing bowl until smooth.
  • Return the cooked chicken and the drained ramen noodles to the skillet, pour in the broth mixture, and toss to combine. Cook for a few minutes until the sauce thickens and everything is heated through.
  • Remove from heat and sprinkle with sesame seeds if desired, then serve immediately.

Notes

  • Toss cooked noodles with oil to keep them from sticking.
  • Slice chicken into uniform strips for even cooking.
  • Adjust soy sauce to taste for saltiness.
  • Use pre-shredded ginger to save time.