Marinate the Chicken: In a bowl, combine chicken, 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes.
1 pound boneless, skinless chicken breasts, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil
Cook the Ramen: Cook ramen noodles according to package directions, but slightly undercook them (about 2 minutes less). Drain and set aside.
2 packages ramen noodles
Stir Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir fry until cooked through and lightly browned. Remove chicken from skillet and set aside.
1 tablespoon vegetable oil, 1 pound boneless, skinless chicken breasts
Sauté Vegetables: Add onion, garlic, and ginger to the skillet and cook for 1-2 minutes, until fragrant. Add red bell pepper, broccoli florets, and carrots. Stir fry for 3-5 minutes, until vegetables are tender-crisp.
1 onion, 2 cloves garlic, 1 inch ginger, 1 red bell pepper, 1 cup broccoli florets, 1/2 cup shredded carrots
Make the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, and sriracha (if using).
1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sriracha
Combine Everything: Add cooked ramen noodles and cooked chicken to the skillet with the vegetables. Pour sauce over the top and toss everything together until well combined and heated through.
2 packages ramen noodles, 1 pound boneless, skinless chicken breasts
Serve: Garnish with chopped green onions and serve immediately. Enjoy your delicious and quick Chicken Ramen Stir Fry!
2 green onions
