Quick Chicken Ramen Noodle Stir Fry

Tender chicken is tossed together with crisp broccoli, sweet bell peppers, and savory mushrooms, all coated in an easy yet incredibly flavorful stir fry sauce. Every bite is balanced, fresh, and satisfying without being complicated or heavy.

After all the holiday feasting, this recipe is the perfect way to load up on vegetables without feeling like you are sacrificing flavor. Broccoli, bell peppers, mushrooms, and onions come together beautifully, and you can easily swap in carrots or green beans to use what you have on hand.

What makes this dish even better is how fast it comes together. From start to finish, dinner is on the table in about 30 minutes or less, making it ideal for busy weeknights when you want something homemade but effortless.

The sauce truly steals the show. Made with just four simple ingredients chicken stock, oyster sauce, rice wine vinegar, and a touch of Sriracha it delivers bold, savory flavor with a gentle kick of heat. Quick, simple, and seriously good.

Quick Chicken Ramen Noodle Stir Fry

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Tender chicken is tossed together with crisp broccoli, sweet bell peppers, and savory mushrooms, all coated in an easy yet incredibly flavorful stir fry sauce. Every bite is balanced, fresh, and satisfying without being complicated or heavy.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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

1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
3. 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.
4. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
5. Stir in garlic and ginger until fragrant, about 1 minute.
6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
7. 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.

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