Teriyaki Chicken Ramen stir fry made in one pot. Everything you love about this Japanese takeout favorite, pan-fried with ramen noodles.
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With the busy spring season here, quick and easy one pot meals are a lifesaver during the busy week. My family is crazy about any dish with teriyaki sauce so we are always trying to incorporate those sweet and savory Asian-inspired flavors into any meal we can.
Since these Teriyaki Chicken Zoodles, Teriyaki Rice with Chicken, Teriyaki Chicken Noodles and Sheet Pan Teriyaki Chicken are a few of your favorites, I have a feeling you guys are going to love this Teriyaki Chicken Ramen stir-fry that my kids have been obsessed over too.
It has all the delicious flavors you love about the popular Japanese takeout dish, pan-fried with some comforting ramen noodles. Those super cheap packets of instant ramen noodles you remember from college are a secret weapon for fast dinners. We usually toss out the seasoning packets they come with and just throw the noodles into a hot pan.
And this Teriyaki Chicken Ramen is one of those dishes that come together in a flash! Only 25 minutes and super simple to customize with your favorite vegetables. I love tossing in whatever leftover veggies I have lingering in the fridge.
For this recipe, I used broccoli, red bell peppers, carrots and edamame beans but I think green beans, bok choy or some broccolini would be amazing in here as well.
HOW DO YOU MAKE TERIYAKI CHICKEN RAMEN?
- Start off by cooking the ramen noodles in a or skillet. Drain and set aside on a plate. The great thing about ramen noodles is that they cook up super quick in about 5 minutes. You can also use some if you are able to find them. I usually get my fresh ramen noodles in the International aisle of our supermarket or the local Asian market.
- To make the sweet and sticky sauce, you’re going to whisk together some low sodium soy sauce, garlic, ginger, sugar (or low carb sweetener) and a little bit of cornstarch to thicken it up.
- After you brown the chicken, transfer to a plate. Saute the vegetables and cook until they are just crisp tender. Add the sauce, chicken and ramen noodles back to the pan and toss to coat well.
Serve hot with a sprinkle of sesame seeds and chopped green onions, if desired.
HOW CAN I KEEP THIS DISH LOW CARB OR CONVERT TO KETO?
You can swap out the ramen noodles for zucchini noodles like my Teriyaki Chicken Zoodles , leave out the carrots, edamame, corn starch and replace the sugar with a low carb sweetener instead.
This Teriyaki Chicken Ramen noodles also makes great leftovers the next door. Or even a great Sunday meal prep dish for your school or work lunchboxes.
Teriyaki Chicken Ramen made in one pot. Everything you love about this takeout favorite, stir-fried with ramen noodles.
- 1 lb or 2 medium pieces boneless skinless chicken breasts cut into 1-inch cubes
- 1/8 teaspoon sea salt 1/4 teaspoon black pepper, or to taste
- 3 teaspoons sesame oil divided
- 2 packets dried ramen noodles , seasoning packet discarded (or you can use fresh ramen noodles or for low carb, use shirataki noodles)
- 3 Tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 teaspoon grated or minced fresh ginger
- 2 cups broccoli florets
- 1/2 cup grated carrots
- 1/2 bell pepper cut into thin strips
- 1/2 cup shelled edamame beans thawed if using frozen
- 1/2 cup low sodium soy sauce or gluten free tamari
- 3 Tablespoons coconut sugar or brown sugar packed (for lower carb option, use sweetener of choice)
- 2 Tablespoons rice vinegar
- 2 Tablespoons cornstarch or arrowroot starch
- 1/2 - 2/3 cups water plus more as needed to thin out sauce
- 1/2 teaspoon red chili flakes or Sriracha sauce optional, to taste
- toasted sesame seeds for garnish
- thinly sliced green onions for garnish
In a large wok or skillet, prepare the noodles according to package directions. Drain and set aside. Meanwhile, season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
After the noodles are finished, drain pan and wipe down with a clean damp towel. Heat over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
- Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into the pan along with the cooked chicken and prepared ramen noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
- Serve hot topped with sesame seeds and green onions, if desired.