If you’ve got 30 minutes, you’ve got dinner—this Stir-Fry Ramen with Teriyaki Chicken is a saucy, satisfying, weeknight win. Think juicy, golden-browned chicken tossed with crisp-tender stir-fry veggies, chewy ramen noodles, and a glossy coat of teriyaki sauce that clings to every bite.
It’s the perfect balance of comfort and freshness, and yes, it totally beats takeout.
Why I Love This Recipe
Ramen noodles are an underdog in the dinner world, and this recipe proves they’re more than just dorm food. Add pan-seared chicken, a colorful mix of veggies, and a slick homemade or bottled teriyaki sauce, and you’ve got a budget-friendly, craveable dinner that feeds a crowd—or keeps you happy all week with leftovers.
It’s fast, flexible, and great for clearing out your fridge.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 packs ramen noodles, discard seasoning packets
- 2 tbsp vegetable oil, divided
- 2 cups mixed stir-fry vegetables (like bell peppers, broccoli, carrots)
- 2 cloves garlic, minced
- ½ cup teriyaki sauce (bottled or homemade)
- 2 green onions, sliced (optional)
- Sesame seeds, for garnish (optional)
Swaps and Notes
- Noodles: Substitute rice noodles, udon, or soba if preferred.
- Protein: Swap in shrimp, beef strips, or tofu for variety.
- Veggie ideas: Snow peas, mushrooms, zucchini, or edamame all work.
- Homemade teriyaki: Mix soy sauce, honey, rice vinegar, garlic, and cornstarch slurry for a DIY version.
How to Make Stir-Fry Ramen with Teriyaki Chicken
1. Cook the Ramen
- Bring a pot of water to a boil. Cook ramen noodles according to package instructions (usually 3–4 minutes).
- Drain and rinse under cool water to prevent sticking. Set aside.
2. Sear the Chicken
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken strips and season lightly with salt and pepper.
- Sear for 6–8 minutes, stirring occasionally, until cooked through and browned. Remove from skillet and set aside.
3. Stir-Fry the Vegetables
- Add the remaining 1 tbsp oil to the same pan.
- Toss in mixed vegetables and stir-fry for 4–5 minutes until tender-crisp.
- Add minced garlic and cook for 1 more minute, stirring constantly.
4. Combine and Sauce
- Return cooked chicken to the skillet.
- Add cooked ramen noodles and pour in the teriyaki sauce.
- Toss everything together to evenly coat with sauce. Cook for 2–3 minutes, until hot and saucy.
5. Garnish and Serve
- Plate your stir-fry and top with sliced green onions and sesame seeds, if desired.
- Serve hot and watch it disappear!
Tips for Success
- Prep everything ahead—this dish moves fast once the pan is hot.
- Don’t overcook the veggies—you want a little bite left.
- Make extra sauce if you love things extra sticky or plan to reheat.
- For crispier chicken, lightly dredge in cornstarch before searing.
Serving Suggestions & Pairings
Make it a full spread with these ChefManiac favorites:
- Dorito Casserole for a cheesy, crunchy side
- Sheet Pan Quesadillas for big-batch feeding
- Easy Cheesy Chicken Sliders for a surf-and-turf pairing
- Instant Pot Lasagna to batch-cook for the week
- Crockpot Nacho Dip as a party-ready side
Storage and Leftover Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 1 month (note: texture of noodles may soften).
- Reheat: Microwave with a splash of water or teriyaki sauce to refresh. Stir-fry works great too.
More Recipes You’ll Love
Love easy, saucy meals? Add these to your dinner rotation:
- Dorito Casserole
- Sheet Pan Quesadillas
- Cheesy Chicken Sliders
- Instant Pot Lasagna
- Crockpot Nacho Dip
Final Thoughts
This Stir-Fry Ramen with Teriyaki Chicken is everything you want on a busy night: fast, flavorful, and infinitely customizable. It’s a skillet full of chewy noodles, colorful veggies, and glossy sauce that keeps everyone at the table happy.
Tried it? Tag @ChefManiac and show us your skillet stir-fry magic! And follow for more noodle-forward meals that turn your pantry into a flavor playground.
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