Quick Chicken Ramen Noodle Stir Fry
Tender chicken, broccoli, bell pepper + mushrooms with the best, easiest stir fry sauce ever. 30 min!
Ingredients
- 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
- ⅓ cup chicken stock
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Sriracha, or more, to taste
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 ½ cups broccoli florets
- 1 cup diced sweet onion
- 1 cup diced red bell pepper
- 1 cup sliced shiitake mushrooms
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
- In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
- Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.