Description
This Ramen Noodle Stir Fry is a flavorful and vibrant dish combining tender chicken, crunchy fresh vegetables, and chewy ramen noodles all tossed in a creamy, spicy peanut sauce. Quick to prepare and perfect for a weeknight meal, this stir fry balances protein and vegetables with a rich, tangy sauce that brings Asian-inspired comfort to your table.
Ingredients
Scale
Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon hot sauce
- 2 cloves garlic, minced
Chicken & Stir Fry
- 2–3 tablespoons peanut oil
- 1 lb boneless chicken breast
- Salt and pepper, to taste
- 2 cups broccoli florets
- 1 cup baby carrots, julienned
- 1/2 small yellow onion, sliced
- 1 stick celery, chopped
- 1 bell pepper, sliced (red, green, or mix)
- 3 oz ramen noodles (1 package, seasoning packet discarded)
- Green onions, sliced (for garnish)
- Roughly chopped peanuts (for garnish)
Instructions
- Make the Sauce: In a medium bowl, combine peanut butter, chicken broth, soy sauce, sugar, hot sauce, and minced garlic. Stir until well blended with some texture remaining. Transfer 1/3 cup of this peanut sauce into a quart freezer bag and set aside the remainder for later use.
- Marinate the Chicken: Pat dry the chicken breasts and cut into bite-sized pieces. Season with salt and pepper, then add to the bag with 1/3 cup peanut sauce. Seal the bag tightly, remove excess air, and massage to coat the chicken evenly. Set aside while preparing ingredients.
- Cook the Chicken: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until fully cooked and browned, about 7 minutes. Remove chicken and set aside.
- Boil Water for Ramen: Bring a small saucepan of water to a boil. Cook the ramen noodles (without the seasoning packet) for 1 ½ to 2 minutes using a timer for precision. Drain well and let steam escape completely.
- Make the Stir Fry: Add additional peanut oil to the skillet if needed. Stir fry the broccoli florets and julienned carrots over medium-high heat for 2 to 3 minutes, stirring frequently. Add the sliced onion and chopped celery, cooking for an additional 1 minute. Stir in the sliced bell pepper and cook for another 1 to 2 minutes until vegetables are tender but crisp. Return the cooked chicken to the skillet and toss everything together.
- Add the Ramen and Sauce: Lower the heat to low. Add the drained ramen noodles followed by the reserved peanut sauce. Use kitchen tongs to gently toss and coat all ingredients thoroughly. Garnish with sliced green onions and roughly chopped peanuts before serving.
Notes
- Do not use the seasoning packet included with the ramen noodles; it is not needed for this recipe.
- If preferred, substitute peanut oil with other neutral oils like vegetable oil or canola oil.
- Adjust hot sauce quantity to your preferred spice level.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- This dish is best served immediately to maintain the texture of the noodles and vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Ramen Noodle Stir Fry, Peanut Sauce, Chicken Stir Fry, Quick Asian Dinner, Vegetarian option available
