Description
This Chicken Ramen Stir Fry is a quick and flavorful weeknight dish combining tender ground chicken, vibrant bell peppers, crunchy coleslaw mix, and tender ramen noodles tossed in a savory, slightly sweet soy-ginger sauce. Ready in just 25 minutes, it's perfect for a fast, comforting meal with an Asian-inspired twist.
Ingredients
Sauce
- ⅓ cup soy sauce (use low-sodium if desired)
- ¼ cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated peeled fresh ginger (or store-bought ginger paste)
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha (or to taste)
Main Ingredients
- 2 teaspoons olive oil
- 1 lb ground chicken
- 1 14-ounce package coleslaw mix
- 2 bell peppers, thinly sliced (red, orange or yellow)
- ¼ cup pasta cooking water
- 3 packages instant ramen noodles, seasoning discarded (3oz / 85 g per package)
Garnishes
- Sliced green onion
- Hot sauce
- Sesame seeds
Instructions
- Whisk the sauce: In a medium bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated fresh ginger, sesame oil, and Sriracha. Whisk thoroughly until all ingredients are well blended. Set aside to let the flavors meld.
- Cook the chicken: Heat a large skillet over medium heat and add 2 teaspoons olive oil. Add the ground chicken and sauté, breaking it into small pieces with a spatula, until fully cooked and no longer pink, about 7 to 8 minutes.
- Simmer with sauce and vegetables: Pour the prepared sauce over the cooked chicken in the skillet, stirring to coat the meat evenly. Bring the mixture to a gentle simmer. Stir in the sliced bell peppers, then add the coleslaw mix on top. Cover the skillet to allow the cabbage to wilt for about 2 minutes.
- Boil the noodles: While the vegetables are wilting, bring a large pot of water to a rolling boil. Add the instant ramen noodles (discard seasoning packets) and boil for 3 minutes until just tender.
- Combine pasta water and veggies: After the noodles have cooked, carefully scoop out ¼ cup of the cooking water and stir it into the chicken and vegetable mixture to help loosen the sauce and add flavor.
- Mix noodles with the stir fry: Drain the ramen noodles well and add them to the skillet with the chicken and vegetables. Using two wooden spoons or kitchen tongs, toss everything together until the noodles are evenly coated with sauce and the ingredients are well combined.
- Serve and garnish: Serve the chicken ramen stir fry immediately, garnished with sliced green onions, toasted sesame seeds, and a drizzle of hot sauce to taste. Store any leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- For a lower-sodium option, use low-sodium soy sauce and reduce added salt elsewhere.
- Feel free to swap ground chicken for ground turkey, pork, or tofu for different protein options.
- If you prefer gluten-free, use gluten-free soy sauce and gluten-free noodles.
- You can add additional vegetables like snap peas or mushrooms for more variety.
- To boost the heat, increase the amount of Sriracha or add chili flakes.
- Make sure to discard the ramen seasoning packets to avoid adding excessive sodium and unwanted flavors.
- Leftovers reheat well in a skillet or microwave but may dry out, so add a splash of water when reheating.
