Chicken Ramen Stir-Fry Remix
The Chicken Ramen Stir-Fry Remix: A Lifesaver for Picky Eaters (and Busy Parents!)
I make this weekly because my middle school daughter practically only eats ramen… she is OBSESSED! And she is SUPER picky to boot, so finding recipes she loves is quite a challenge!
Do you know my struggle? Do you have a picky eater at home who seems to live on ramen noodles? Many parents struggle to find healthy and delicious meals their kids will actually eat. But fear not, fellow warriors against the bland, because this Chicken Ramen Stir-Fry Remix is about to become your new weeknight hero.
The Secret Weapon: The Sauce
Here’s the key to taking your ramen from
dorm-room staple to a surprisingly delicious stir-fry: the sauce. This simple combination of low-sodium soy sauce, cornstarch, water (or chicken stock!), rice vinegar, brown sugar, and garlic creates a sweet and savory base that elevates the entire dish. It’s a flavor explosion that even the pickiest eaters will love (at least, that’s what my ramen-obsessed middle schooler says!).
The Remix Power of Customization
The beauty of this recipe is its flexibility. Don’t have broccoli? Throw in some chopped peppers or snap peas instead. Feeling adventurous? Add a sprinkle of red pepper flakes for a kick. This recipe is a great jumping-off point for using up leftover vegetables or trying new flavor combinations!
Chicken Ramen Stir-Fry Remix
Ingredients
Sauce:
- 6 T 1/4 C + 2 T Low-Sodium Soy Sauce
- 1.5 T Cornstarch
- 1/2 C Water or substitute with chicken stock
- 1/2 t Better than Bouillon Chicken (omit this if you used Chicken Stock)
- 1.5 T Rice Vinegar
- 6 T 1/4 C + 2 T Brown Sugar
- 3 cloves Garlic minced
Stir-Fry:
- 4-5 packets of Ramen Noodles Maruchan is my favorite, discard flavor packets
- 1.5 T Oil I use avocado
- 2 T Oyster Sauce
- 2 t cornstarch
- 1 pound Boneless Skinless Chicken Breast, chopped
- ½ bag Frozen Broccoli Florets or fresh, if you have it
- Additional cooking oil for heating up in wok 2-3 T
Instructions
- Mix up oil, cornstarch and oyster sauce until you have a paste. Chop up your chicken and toss in the paste, set aside to lightly marinade.
- In your small mixing bowl, whisk together the soy sauce, cornstarch, water (or chicken stock), chicken bouillon, rice vinegar, brown sugar, and garlic. Set aside.
- Get water boiling for your ramen + cook up your chicken breast. Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat. Add the chopped chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
- According to the package instructions, cook the ramen noodles saucepan. Drain the water. (This starchy water will help thicken your sauce later.)
- Add oil to the pan and stir-fry the frozen broccoli florets for 3-4 minutes, or until tender-crisp.
- Pour the prepared sauce into the pan with the broccoli. Bring to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly. If the sauce seems too thick, whisk in a little bit of the reserved ramen cooking liquid to thin it out.
- Add the cooked chicken and drained ramen noodles back to the pan. Toss everything together until well combined and heated through.
- Serve immediately and enjoy!
