Chicken Ramen Stir Fry

When you have a packet of instant ramen but want something fresher and more satisfying this Chicken Ramen Stir Fry comes to the rescue Ground chicken gets browned and tossed with crisp bell peppers a hearty mix of coleslaw and bouncy noodles all coated in a homemade sauce that is just the right mix of salty sweet and spicy This recipe has become a weeknight lifesaver for me during busy seasons and my family always goes back for seconds

When I first made this my husband said it tasted better than takeout and now I make it anytime we want a fast dinner that feels special without any extra fuss

Ingredients

• Soy sauce: adds essential salty depth use a low sodium version if you are watching your salt
• Honey: brings a touch of sweetness and helps balance the savory flavors pick a honey that is light in color and flavor
• Rice vinegar: brightens up the sauce choose an unseasoned type for more control
• Minced garlic: brings sharp aromatic flavor use fresh for the best punch
• Grated ginger: adds a gently spicy warmth try using a microplane for smoothness
• Sesame oil: provides that classic nutty aroma get toasted sesame oil for maximum fragrance
• Sriracha: adds subtle heat adjust to your liking
• Olive oil: for sautéing go with a good extra virgin for added flavor
• Ground chicken: is lean and soaks up all the sauce choose chicken that is fresh and pink
• Coleslaw mix: offers a shortcut to shredded cabbage and carrots make sure your mix is crisp
• Bell peppers: contribute a sweet bite and vibrant color try red orange or yellow
• Pasta cooking water: starchy and helps emulsify the sauce so the noodles coat perfectly
• Instant ramen noodles: soft and chewy make sure to toss the seasoning packet and pick noodles with just wheat flour and no unnecessary fillers
• Green onion: for garnish adds fresh crispness
• Sesame seeds: provide crunch and a lovely finish
• Hot sauce: if you like extra spice

Pick the freshest looking veggies and a good quality ground chicken for the tastiest result

Step-by-Step Instructions

Make the Sauce:

In a medium bowl whisk together soy sauce honey rice vinegar garlic ginger sesame oil and Sriracha until smooth this lays the foundation for all the flavor

Cook the Chicken:

Warm a large skillet over medium heat add olive oil and then the ground chicken use a wooden spoon to break it into small pieces cook until it is golden and no pink remains about seven to eight minutes keep stirring to avoid burning or big clumps

Prepare the Noodle Water:

Set a large pot of water to boil while your chicken is cooking this way you can add the noodles at just the right time

Sauce and Vegetables:

Pour your sauce over the browned chicken and stir well to evenly coat bring the mixture to a simmer add the bell peppers and cook for one minute then stir in the coleslaw mix and cover the skillet let the cabbage wilt just slightly for extra crunch and freshness

Cook the Ramen:

Add the instant ramen noodles to the boiling water cook for three minutes until just soft check your package instructions and adjust timing as needed

Finish the Stir Fry:

Scoop out a quarter cup of the hot noodle cooking water and pour it into the chicken mixture this helps make the sauce silky drain the noodles well then add immediately to the skillet with chicken and veggies toss everything thoroughly using two wooden spoons or tongs until all noodles are coated with sauce and mingled with the vegetables

Serve and Garnish:

Dish out right away sprinkle on green onions sesame seeds and hot sauce to taste any leftovers can be stored in an airtight container in the refrigerator for up to four days

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I absolutely love how the bell peppers hold their crunch in this dish and sometimes my kids help me pick them out at the store which makes them extra excited for dinner This recipe always turns dinner into a fun family event

Storage Tips

Store leftovers in a tightly sealed container in the refrigerator They keep well for up to four days For best results reheat quickly in a skillet with a splash of water to keep the noodles from drying out Avoid microwaving too long or the veggies can get soggy

Ingredient Substitutions

You can use ground turkey or pork instead of chicken for a different flavor profile Swap the coleslaw mix for just shredded cabbage if you like heartier bites For a gluten free version use gluten free tamari and your favorite gluten free noodles

Serving Suggestions

This recipe works beautifully on its own but you can serve with steamed edamame or a simple cucumber salad for a rounded meal Some people also like a fried egg on top for extra richness

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Cultural Context

While this meal is Asian inspired it is not traditional and draws from Japanese ramen stir fry methods as well as fusion cooking It is a great way to introduce new flavors to kids and recreate some of the comfort you find in takeout meals at home

Frequently Asked Questions

→ Can I use chicken breast instead of ground chicken?

Yes, you can dice or thinly slice chicken breast and cook it as directed, though ground chicken offers quicker, more even cooking.

→ Are other vegetables suitable for this stir fry?

Absolutely! Try snap peas, carrots, broccoli florets, or mushrooms. Adjust cooking time to keep veggies crisp-tender.

→ Is it necessary to discard the ramen seasoning packet?

For best results, skip the included seasoning and use the homemade sauce to control flavor and sodium.

→ How can I make it spicier?

Add extra Sriracha or toss in chili flakes to boost the heat, adjusting to your preference.

→ Can leftovers be reheated?

Yes, store cooled leftovers in the fridge and reheat gently in a skillet or microwave, adding a splash of water if needed.

→ What’s the best way to garnish?

Sliced green onions, sesame seeds, and a drizzle of hot sauce provide fresh flavor and color to the finished dish.