Ramen Noodle Chicken Stir Fry with Peanut Sauce
A simple and flavorful peanut sauce serves as the marinade and sauce for this delicious Ramen Noodle Chicken Stir fry. This easy weeknight meal is easy to customize and tastes even better the next day, plus, you can serve it warm or chilled!
This recipe comes to the rescue every time I have miscellaneous vegetables in the fridge that I need to get rid of. The peanut sauce is super easy and I always have everything on hand for that, and of course, I’m never without Ramen Noodles!
There are a few things to keep in mind when you’re making stir fry and searing chicken, so let’s get into that first.
How to Make Stir Fry
- A Wok is the best cooking vessel for stir fry as it conducts heat well and has a round shape that’s conducive for stir frying.
- Your Wok/pan should always be preheated before adding any meat or vegetables. You want to hear that sizzle when they’re added!
- Protein, vegetables, and sauce. Those are the 3 main components in stir fry. Cut the meat and vegetables into similarly-sized pieces for even cooking. Do this ahead of time so that everything is ready when you start to cook, as stir fry doesn’t take long (which is why it’s awesome).
- Use oils with higher smoke points when making stir fry. Canola oil (400 degree smoke point) or peanut oil (450 degree smoke point), is best. Never use butter for stir frying as it has a very low smoke point. (200-250 degrees)
- Don’t overcook the vegetables, you want their color and crunch to remain.
How to Make Perfectly Seared Chicken
✔️Cast iron skillets conduct heat very well and are perfect to use when searing meat.
✔️Medium-high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, or peanut oil to prevent the meat from burning.
✔️It’s important to refrain from moving the meat around as it cooks. Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted. You’ll notice that the chicken starts to release from the surface when it’s ready. If it’s sticking a lot to the pan, it’s not done searing.
✔️Cut the chicken into pieces of equal size. This will allow them to cook evenly and prevent them from being too thick.
Storing Leftovers
Leftovers should be stored in an airtight container in the fridge and is best if used within 3 days.
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Ramen Noodle Chicken Stir fry is loaded with classic Ramen Noodles & juicy chicken smothered in a savory peanut sauce & tossed with fresh vegetables.
- 1/2 cup creamy peanut butter
- 2 Tablespoons soy sauce
- 1 teaspoon white sugar
- 2 drops hot pepper sauce (I subbed Sriracha hot chili sauce)
- 1 clove garlic minced
- 1/2 cup water
- 2-3 Tablespoons peanut oil
- 1 boneless chicken breast cubed
- 3 oz. Ramen Noodles (1 package)
- Salt/Pepper, to taste
- ¾ cup red bell pepper diced
- ¾ cup yellow onion diced
- 1 cup baby carrots halved
- 2 cups broccoli florets
- 5 green onions diced
- 1/4 cup peanuts
Combine the ingredients for the peanut sauce. Stir until it's well-combined and uniform in consistency. Take half of the sauce to marinade the cubed chicken and set the rest aside.
Season the cubed chicken with desired amounts of salt and pepper. Place the chicken in a freezer bag along with half of the peanut sauce and refrigerate for at least 30 minutes if possible, however less is okay.
Heat 2 tablespoons of Peanut Oil in a large skillet, (preferably cast iron), over medium-high heat.
Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Add one additional tablespoon of peanut oil to the same skillet (if needed), over medium-high heat. Add the vegetables to the skillet that the chicken cooked in and cook over medium-high heat for about 8 minutes.
- Meanwhile, cook the Ramen Noodles for no more than 1.5 - 2 minutes. (Toss away the flavor packet). Drain and return to the pot. Add the other half of the peanut sauce and use kitchen tongs to gently toss and coat the noodles.
Add the noodles and seared chicken to the skillet with the vegetables and toss to combine. Garnish with green onions and/or peanuts if desired and serve!
Peanut Sauce: AllRecipes
Omg, how cute is that little darling!! The CUTEST baby in the world!! Congrats, hon! And the ramen? Well, not as cute, but I’ll take a bowl please 😄 A big bowl!
Angiieeeee!!! Thank you SOOOO much, I’ll send you a big bowl of this stuff any day!! And thanks for saying Taylor’s cute, I think so too!! She’s a good girl, we are having fun with her. I can’t wait for the first smile! I’ve had a few but I think they’ve been gas related. HAHA! Miss talking to you, I have to swing by FF soon!!!! Thanks for your note!!!!!!!!!!!!
Gosh she is adorable!! This Stir Fry recipe looks so good and easy. I love easy. I saw a recipe for the Olive Garden Salad Dressing. I am gong to make that. I bought some at the grocery store but not crazy about it. Expensive to. Homemade is so much better.
I am so glad I found you blog. I am going to pass it on to my daughter and niece. They enjoy cooking to.
Any chance you have a calorie count for this dish? (Which both my husband and neighbor are still raving about!)
Hey Kathryn! unfortunately I don’t have a calorie count at this time, but it’s something I should try to work into my recipes, thank you for giving me that thought! I will say though that I’m so happy to hear that your husband and neighbor love this dish… I do too, I’ve been CRAVING it, I might make it this weekend 😉 Have a great weekend and Father’s Day!
Can i use creamy peanut butter if I don’t have crunchy? Or should I just pick up some crunchy?
Hey Amanda! I make this with creamy peanut butter all the time and it’s DELISH! I need to update the recipe to state that either one works, thanks for reminding me! 🙂 ENJOY!
OMG, yes. This looks SO. Stinkin. Good. Cannot wait to try it out- I have a feeling the whole family is going to looove it!
YAY Karly! This is definitely the best way to put Ramen Noodles to use! I just re-shot this photo too, you’re so good at spotting my new pics! I’m heading over to your site now for that DOUBLE chocolate banana bread recipe. My husband saw a pic of it on my Pinterest board and will not stop bugging me until I make it, lol. (Honestly though, I’m mostly doing it for myself, I think I better make a couple of batches now that I’m thinking about it….)
That’s an amazing looking bowl of ramen noodles, Stephanie! It looks almost too gorgeous to eat! But if you put it in from of me right now, I can’t help but go to town on it. And I love peanut sauce…I’ll have some on the side too please! 🙂
Thank you Thao!!! You’ve GOT to try it sometime, it’s addicting… TOO addicting. Luckily the vegetables take the guilt away when I eat way more than I should! 🙂
It was absolutely delicious. It took less than 15 minutes and I used veggies I had in fridge. It helps that I always keep chicken breast on hand. Son and I enjoyed a nice meal.
OHHHH that’s sooooo good to hear Andes! I Love hearing that! This one is definitely one of my favorites, thank you so much for taking the time to comment!
I made this using pork chops I had in the freezer. NO broccoli, used cabbage instead. VERY yummy, next time I’ll add green onions.
I was disappointed. Too much peanut butter taste & not enough “spice”. Way too thick too.
Can you use a different kind of oil if you do not have peanut oil? Like canola or olive oil?
Hi Lindsey, you sure can!!!