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Chicken Ramen Stir Fry

Easy Chicken Ramen Stir Fry

5 from 1 vote
A simple stir fry chock-full of vegetables and chicken using an old college staple as the base: Ramen!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings


  • 1 ½ cups broccoli, chopped (about 1 small head)
  • 1 cup carrot, shredded
  • 1 cup mushrooms, sliced
  • ¾ cup onion, diced (about ½ a medium onion)
  • ½ cup bean sprouts
  • 10-15 snow peas, whole
  • 1 celery stalk, chopped
  • 2 large chicken breasts
  • 2 tablespoon sesame oil, or canola oil, divided
  • 1-3 ounce package ramen, any flavor, you'll discard the flavor packet
  • 2 tablespoons Lawry's Sesame Ginger Marinade


  • Prepare all your vegetables: chop the broccoli, shred carrots (I used pre-packaged shredded), slice mushrooms, dice onion and chop celery. Combine all veggies except onion and set aside.
  • Prepare chicken by seasoning with salt and pepper, and slicing it into thin strips. Heat 1 tablespoon sesame oil in pan over medium high heat and add chicken. Pan fry until cooked through and outside is browned. Set aside.
  • In a wok or large saucepan, heat 1 tablespoon of sesame oil over medium heat. Add onion and saute for 1 minute. Add the rest of the vegetables and cover. Heat 3-4 minutes, stirring occasionally.
  • Uncover wok and add the chicken.
  • Bring a medium pot of water to a boil and add ramen, stirring occasionally for three minutes. Drain and add noodles to wok.
  • Add Sesame Ginger Marinade and stir until all ingredients are evenly coated, heating another couple minutes.
  • Serve and enjoy!


Calories: 686kcal | Carbohydrates: 52g | Protein: 59g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1482mg | Potassium: 1635mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11260IU | Vitamin C: 79mg | Calcium: 98mg | Iron: 4mg
Course Entree
Cuisine American
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