This Chicken Ramen Stir Fry is a quick and flavorful dish that’s perfect for busy weeknights. Tender chicken breast, crunchy vegetables, and chewy ramen noodles are tossed in a savory sauce made with a combination of soy sauces, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper. The result is a deliciously satisfying meal that the whole family will love.

Ingredients:
Sauce:
– 3 tablespoons regular soy sauce
– 3 tablespoons dark soy sauce
– 3 tablespoons hoisin sauce
– 1 tablespoon oyster sauce
– 1 tablespoon rice wine vinegar
– 2 teaspoons sriracha
– ¼ teaspoon white ground pepper

Chicken and Noodles:
– 3 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)
– 1 pound diced boneless skinless chicken breasts
– 3 tablespoons vegetable oil, divided (1 tablespoon and 2 tablespoons)

Vegetables:
– 1 cup diced red bell pepper (1 medium-sized red bell pepper)
– 1 cup sliced white button mushrooms
– ½ cup diced sweet yellow onion
– 1 cup broccoli florets, broken into small bite-size pieces
– 1 tablespoon fresh minced garlic
– 1 tablespoon fresh grated ginger
– 2 thinly sliced green onions, optional garnish
– ½ tablespoon toasted sesame seeds, optional garnish

Directions:
1. In a small mixing bowl, whisk together the soy sauces, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper to make the sauce. Set aside.
2. In a 3 to 4-quart saucepan, bring 6 cups of water to a low boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes until they begin to soften. Drain and rinse the noodles in cold water, then set aside.
3. In a nonstick skillet over medium-high heat, add 1 tablespoon of vegetable oil. Cook the diced chicken breast for 4 to 5 minutes until cooked through. Remove the chicken and set aside.
4. In the same skillet, add the remaining 2 tablespoons of oil. Add the diced red bell pepper, mushrooms, and onions. Sauté for 2 to 3 minutes until slightly tender.
5. Add the broccoli to the skillet and sauté until it begins to turn vibrant green.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute.
7. Return the cooked chicken to the skillet and mix well with the vegetables.
8. Add the cooked ramen noodles to the skillet.
9. Pour the sauce over the chicken and noodles, using tongs to toss everything together until evenly coated.
10. Garnish with thinly sliced green onions and toasted sesame seeds. Serve hot.

Prep Time: 25 min
Cooking Time: 25 min
Total Time: 50 min
Servings: 6