This chicken ramen stir fry is so easy to make and you’ll definitely have leftovers! It uses a total of 4 ingredients and is ready within 20 minutes…what else could you ask for in a dinner? This recipe is great too because there are so many variations you can do. You could change the meat from chicken to steak, or use a different frozen veggie pack. You an easily make this recipe vegetarian or vegan by using tofu! Hope you enjoy it!
Chicken Ramen Stir Fry
Course: DinnerDifficulty: Easy4
servings5
minutes15
minutes4 ingredient chicken ramen stir fry! Perfect meal for a quick dinner and ingredients you usually already have. This is also a perfect meal prep idea for lunches!
Ingredients
2 3oz Ramen packages (do not use spice pack)
1-1.5 lb thin-sliced chicken breasts, cut into bite size pieces
12 oz bag of frozen mixed veggies*
5-6 oz Teriyaki sauce
Directions
- Bring a medium sized pot of water to boil. Add in ramen and cook according to package (takes only about 3 min to cook!)
- While waiting for water to boil, heat up a large sauté pan/wok with 1 T olive oil. Add chicken and cook until no longer pink and chicken reaches 165°F. Put cooked chicken on a plate and set aside.
- Add another tablespoon of olive oil and then add the frozen mixed veggies. Cook for about 5 min or until veggies feel hot. Add the chicken back to the pan.
- At this point, your ramen should be done cooking. Add cooked ramen to pan with chicken and veggies. Add in your sauce, and stir. This can be hard with ramen, so you may want to use tongs! Serve and enjoy!
Notes
- I prefer thin-sliced chicken breast for almost any recipe, but you can definitely use regular chicken breast or chicken tenders for this recipe.
- Some mixed veggie packages come in 10oz or even 16 oz. I’ve used both those sizes and it really does not change the recipe too much so it’s okay to use those sizes if it’s all you can find!
- Vegetarian/Vegan: use tofu instead of chicken!
- Feel free to substitute the chicken and use another meat option: steak, tofu, or even sausage
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