Try this 20-Minute Chicken Ramen Stir-Fry recipe.
- 2 tbsp brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 3 cloves garlic chopped
- 1 lb boneless skinless chicken breast chopped
- 1/4 cup low-sodium chicken stock
- 6 oz ramen noodles (instant ramen works best but discard any flavor packets)
- 2 tbsp cooking oil divided
- 8 oz broccoli florets fresh or frozen
- 2 green onions chopped (opt)
- 1 tbsp white sesame seeds (opt)
- Carbohydrate 19.7804166745853 g
- Cholesterol 65.77089365 mg
- Fat 8.44167281795205 g
- Fiber 1.64242514651086 g
- Protein 29.620132662342 g
- Saturated Fat 1.28042283326934 g
- Serving Size 1 1 serving (269g)
- Sodium 913.619446034168 mg
- Sugar 18.1379915280745 g
- Trans Fat 0.867754515537313 g
- Calories 274 calories
Step-by-step
- In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
- Put ramen in a large bowl and pour very hot tap water over it (I let the water run for a minute to get steaming hot). Set it aside to let the noodles soften.
- While noodles soak, toss chicken with some salt and pepper.
- Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
- Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
- Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
- Meanwhile, drain ramen noodles and add them to the pan. Add chicken to the pan and toss everything to coat in sauce.
- Remove form heat and add green onions and sesame seeds, if using. Serve immediately!
Why does the sauce thicken so rapidly the moment it hits a hot wok? Cornstarch requires direct heat to gelatinize its starches, transforming a thin liquid of soy sauce, stock, and vinegar into a glossy glaze that clings properly to the noodles. Understanding how this starch behaves under high heat ensures a smooth consistency rather than a lumpy paste.
- Dissolve the cornstarch completely in cold soy sauce before adding any heat, because starches lump instantly if introduced to warm liquids.
- Soak the dried ramen noodles in hot tap water just until pliable; over-soaking makes them mushy once they hit the pan.
- Refrigerate leftovers in an airtight container for up to three days, though the noodles will continue absorbing moisture over time.
- Reheat portions in a skillet over medium-high heat with a splash of water to loosen the reduced sauce without overcooking the chicken.
- Freeze individual portions for up to one month, recognizing that broccoli florets will soften significantly upon thawing due to their high water content.
Coordinating the timing requires soaking the noodles while the chicken cooks, ensuring everything reaches the pan at the correct stage of doneness. Rapid cooking over medium-high heat keeps the chicken tender while allowing the broccoli to retain its bright green color.
