Why Make This Recipe
20-Minute Chicken Ramen Stir-Fry is a quick and tasty meal that can be made in no time. This recipe combines tender chicken, fresh broccoli, and flavorful ramen noodles for a dish that is both satisfying and easy to prepare. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Plus, it uses low-sodium ingredients, making it a healthier choice for your family.
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
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Brown Sugar
- 3 cloves Garlic, chopped
- 6 ounces Ramen Noodles
- 2 Tablespoons Cooking Oil
- 1 pound Boneless, Skinless Chicken Breast, chopped
- 8 ounces Broccoli Florets
- 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 the chicken stock, rice vinegar, brown sugar, and garlic, and whisk until evenly combined.
- Heat a pot or bowl of water until steaming. Add the noodles and soak until just tender, then drain.
- Toss the chicken with salt and pepper. Heat a wok or non-stick pan over medium-high heat. Add 1 tablespoon of oil and the chicken; sauté until cooked through, about 4 to 5 minutes. Set the chicken aside.
- Return the wok to heat, add 1 tablespoon of oil, and the broccoli; sauté until bright green and tender.
- Add the sauce and toss to coat; cook until reduced slightly.
- Add the chicken and noodles, tossing to coat in the sauce. Remove from heat and add the green onions and sesame seeds if using.
- Serve immediately.
How to Serve 20-Minute Chicken Ramen Stir-Fry
Serve the stir-fry hot in bowls. You can garnish it with extra green onions or sesame seeds for added flavor and crunch. This recipe goes well with chopsticks or a fork, depending on your preference.
How to Store 20-Minute Chicken Ramen Stir-Fry
If you have leftovers, place the stir-fry in an airtight container. Store it in the fridge for up to three days. When you’re ready to eat, reheat it in the microwave or on the stove until warmed through.
Tips to Make 20-Minute Chicken Ramen Stir-Fry
- Make sure to chop the chicken and broccoli into small, even pieces for quick cooking.
- You can use regular ramen noodles if you prefer, but the instant kind works great and saves time.
- Feel free to add other vegetables like bell peppers, carrots, or snap peas for even more flavor and nutrition.
Variation
For a spicy kick, add a teaspoon of red pepper flakes to the sauce or drizzle some hot sauce on top when serving. You can also substitute the chicken with shrimp or tofu for different protein options.
FAQs
Can I use regular soy sauce instead of low-sodium?
Yes, you can use regular soy sauce, but keep in mind that it will make the dish saltier.
Can I make this recipe in advance?
It’s best to make this dish fresh as it tastes better that way. However, leftovers can be stored in the fridge for later.
What can I serve with this stir-fry?
This stir-fry is a meal on its own, but you can serve it with a side of steamed rice or a fresh salad if you like.
20-Minute Chicken Ramen Stir-Fry
Ingredients
Sauce 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
Main Ingredients
- 6 ounces Ramen Noodles Instant noodles work great.
- 2 Tablespoons Cooking Oil
- 1 pound Boneless, Skinless Chicken Breast, chopped
- 8 ounces Broccoli Florets Chop into small pieces for quicker cooking.
- 2 Green Onions, chopped (optional)
- 1 Tablespoon White Sesame Seeds (optional)
Instructions
Preparation
- In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add the chicken stock, rice vinegar, brown sugar, and garlic, and whisk until evenly combined.
- Heat a pot or bowl of water until steaming. Add the noodles and soak until just tender, then drain.
- Toss the chicken with salt and pepper.
Cooking
- Heat a wok or non-stick pan over medium-high heat. Add 1 tablespoon of oil and the chicken; sauté until cooked through, about 4 to 5 minutes. Set the chicken aside.
- Return the wok to heat, add 1 tablespoon of oil, and the broccoli; sauté until bright green and tender.
- Add the sauce and toss to coat; cook until reduced slightly.
- Add the chicken and noodles, tossing to coat in the sauce.
- Remove from heat and add the green onions and sesame seeds if using.
Serving
- Serve the stir-fry hot in bowls, garnished with extra green onions or sesame seeds for added flavor and crunch.