Chicken Broccoli Ramen Stir Fry Recipes

CHICKEN RAMEN STIR FRY

Steps:

• Cook the ramen: According to package instructions, reserve 1 cup of water from the pot.
• Combine the sauce: In a small bowl combine the soy sauce, oyster sauce, sriracha, honey, and sesame oil. Whisk well.
• Cook the chicken: Melt the butter in a large skillet over medium heat before adding the sliced chicken. Season with pepper and cook till browned, flip over and season again with pepper before allowing to cook through.
• Add the veggies: Add the sliced bell pepper and cook for 2-3 minutes before adding the garlic and cooking till aromatic. Stir in the shredded cabbage and allow to cook till it has wilted and browned, typically an additional 2 minutes.
• Finish the stir fry: Add in the ramen noodles, the prepared sauce, you can pour in some of the reserved water to ensure the sauce combines well. Add the green onion and cook for an additional minute before topping with sesame seeds and serving hot.

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

RAMEN NOODLE STIR-FRY WITH CHICKEN AND VEGETABLES

Steps:

• Bring 1 1/2 cups water to a boil in a small saucepan. Add ramen noodles, reserving seasoning packet for later use. Cook noodles at a boil for 2 minutes; drain and set aside.
• Heat 1 teaspoon oil in a large skillet over medium heat. Cook and stir chicken in skillet until completely browned, about 5 minutes. Remove chicken from skillet with a slotted spoon to a bowl, reserving drippings in the skillet. Place a plate over the bowl to keep chicken warm.
• Increase heat under the skillet to high. Cook and stir broccoli, onion, and garlic in the skillet until slightly tender, 3 to 5 minutes. Mix drained noodles, reserved seasoning from the ramen noodle package, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce into the broccoli mixture; cook and stir until hot, 3 to 5 minutes. Add tomato wedges; cook until tomatoes are warm, 2 to 3 minutes.

CHICKEN BROCCOLI RAMEN STIR FRY

Steps:

• Prepare the stir fry sauce by adding all of the ingredients together and whisking sauce until mixed well. Set aside.
• Place ramen noodles in bowl of hot water and let sit for 3 minutes. Then drain hot water and rinse in cold water. Set aside.OPTIONAL: Put your cut up broccoli in some hot water so it will start to soften while you are cooking the chicken.
• In a large skillet, over medium heat, add oil. Season chicken pieces with salt and pepper and add to skillet. Cook chicken until done and no longer pink. Remove chicken from pan and set aside. Cover chicken with foil to keep warm.
• Drain broccoli (if you had it sit in hot water). Add cut up broccoli along with 1 tbsp. of water to the skillet you cooked the chicken in. Let it cook/steam until it turns bright green and begins to soften. Cook broccoli to your liking. Add chicken back into the pan.
• Take your prepared sauce and whisk it again to make sure everything is mixed well. Pour sauce into the pan over the chicken and broccoli. Mix well, making sure the sauce covers it all.
• Add your drained ramen noodles and mix well. Let the saucen thicken a bit, then remove from heat.
• Top with chopped green onions (or you can put green onions on each individual serving). Serve immediately.

QUICK CHICKEN RAMEN NOODLE STIR FRY

Steps:

• 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.

RAMEN CHICKEN STIR FRY

Steps:

• In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)

Steps:

• Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
• Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
• Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
• Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
• Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
• Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
• Serve over rice!

20-MINUTE CHICKEN RAMEN STIR-FRY

Steps:

• 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.
• Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
• 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.
• Add chicken and noodles to the pan and toss everything to coat in sauce.
• Remove from heat and add green onions and sesame seeds, if using. Serve immediately!