Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, just watch it carefully since it can dry out faster. Cut it into smaller pieces and reduce cooking time by a minute or two.

What if I don't have oyster sauce?

You can substitute with hoisin sauce or an extra tablespoon of soy sauce mixed with a teaspoon of brown sugar. The flavor will be slightly different but still delicious in the chicken ramen stir fry.

Can I make this vegetarian?

Yes! Replace the chicken with firm tofu or extra vegetables like broccoli, mushrooms, and baby corn. Press the tofu well before cooking and use vegetarian oyster sauce.

Why are my noodles mushy?

You're probably overcooking them. Remember to undercook the ramen slightly since they'll continue cooking when you toss them in the hot pan with the sauce.

Easy Chicken Ramen Stir Fry Recipe - Delicious Fusion Dinner

Chicken Ramen Stir Fry: Quick Fusion Dinner

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Quick fusion dish combining tender chicken, crisp vegetables, and ramen noodles in a savory Asian sauce. Perfect weeknight dinner that beats takeout.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: International Chicken
Method: Stir-fry
Cuisine: Asian Fusion

Ingredients

Scale

2 packages (6 oz each) ramen noodles (seasoning packets discarded)
1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
2 tablespoons vegetable oil (divided)
1 red bell pepper (sliced)
1 cup snap peas
1 carrot (julienned)
3 cloves garlic (minced)
1 tablespoon ginger (minced)
3 green onions (sliced, white and green parts separated)
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/4 teaspoon white pepper

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Instructions

Bring a pot of water to boil for the ramen noodles.
Mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
Heat 1 tablespoon vegetable oil in a large 12-inch wok or skillet over high heat. Add chicken and stir-fry until golden brown and cooked through (165°F internal temperature), 5-6 minutes. Remove and set aside.
Add remaining oil to pan. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
Cook ramen noodles in boiling water for 2 minutes until slightly undercooked. Drain well.
Return chicken to pan with vegetables. Add drained noodles and sauce. Stir-fry for 2-3 minutes until well combined and heated through.
Garnish with green parts of sliced green onions and serve hot.

Notes

Use high heat throughout cooking for authentic stir-fry texture and flavor. Don’t overcrowd the pan.
Chicken thighs stay more tender than breasts during high-heat cooking. Fresh ramen noodles are ideal but dried work great too.
Prep all ingredients before starting since stir-frying moves quickly once you begin.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 890 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/chicken-ramen-stir-fry/