Crunchy Chicken Ramen Stir Fry

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Are you looking for a quick and tasty meal? Try this Crunchy Chicken Ramen Stir Fry! It’s ready in just 25 minutes and makes 4 servings. This dish is packed with flavor and texture, combining juicy chicken, crisp veggies, and crunchy ramen noodles.

The recipe uses easy-to-find items like coleslaw mix and ramen noodles. You’ll make a simple stir fry sauce with soy sauce, sesame oil, and brown sugar. For an extra kick, there’s also an optional sriracha mayo drizzle. It’s a fun twist on regular stir fry that your whole family will love!

Exact Ingredients List

Here’s everything you’ll need to make this tasty Crunchy Chicken Ramen Stir Fry:

For the stir fry sauce:

• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1/2 tablespoon brown sugar

For the sriracha mayo drizzle (optional):

• 1 tablespoon mayonnaise
• 1 tablespoon sriracha

For the stir fry:

• 1 boneless, skinless chicken breast (about 2/3 lb)
• 2 tablespoons cooking oil
• 1 bag (14 oz) coleslaw mix
• 2 cloves garlic
• 1 teaspoon grated fresh ginger
• 3 green onions
• 1 block (3 oz) ramen noodles

Don’t forget to toss the seasoning packet from the ramen noodles. You won’t need it for this recipe.

With these simple ingredients, you’ll be able to whip up a yummy meal in no time. The mix of textures and flavors will make your taste buds happy!

Instructions

Mix up your sauces first. In one small bowl, stir soy sauce, sesame oil, and brown sugar. In another, mix mayo and sriracha.

Prep your veggies and chicken. Mince the garlic, grate the ginger, and slice the green onions. Crush the ramen noodles in the package, then open and toss the seasoning. Chop the chicken into small cubes.

Heat oil in a large skillet over medium-high heat. Add chicken and cook for 3-5 minutes. Toss in garlic and ginger halfway through.

Once chicken is done, add the coleslaw mix. Stir-fry for 2 minutes until it starts to soften.

Pour in the stir-fry sauce and cook 1-2 more minutes. The cabbage should still have some crunch.

Turn off the heat. Mix in the crushed ramen noodles. Top with green onions and drizzle with sriracha mayo.

Your quick and tasty Crunchy Chicken Ramen Stir Fry is ready to serve! This recipe makes about 4 servings of 1.25 cups each. Enjoy your crunchy, flavorful meal!

Possible Substitutes List

You can swap out ingredients in this tasty dish to suit your tastes or what’s in your pantry. Here are some ideas:

Protein options:

• Tofu (for a vegetarian version)
• Shrimp
• Pork

Veggie swaps:

• Broccoli florets
• Sliced bell peppers
• Snap peas

Noodle alternatives:

• Rice noodles
• Egg noodles
• Soba noodles

You can also mix up the sauce flavors. Try hoisin sauce instead of soy sauce for a sweeter taste. Or add a splash of rice vinegar for extra tang.

Don’t have fresh ginger? Use 1/4 teaspoon of ground ginger instead. No sesame oil? Try peanut oil for a nutty flavor.

Feel free to get creative with toppings too. Chopped peanuts, sesame seeds, or crispy fried onions can add great crunch.

How To Make It Diabetes-Friendly

You can make this tasty stir fry more diabetes-friendly with a few simple changes. Here’s how:

Replace the ramen noodles with shirataki noodles or zucchini noodles. These low-carb options won’t spike your blood sugar.

Skip the brown sugar in the sauce. Use a sugar-free sweetener like stevia or monk fruit instead.

Go easy on the sriracha mayo drizzle. Try a light drizzle of plain Greek yogurt mixed with a dash of hot sauce for a lower-fat option.

Add more veggies! Toss in some bell peppers, broccoli, or snap peas. This adds fiber and nutrients without many carbs.

Use less oil when cooking. Try a non-stick pan or cooking spray to cut down on added fats.

Remember to watch your portion sizes too. Stick to about 1 cup per serving to keep carbs in check. With these tweaks, you can enjoy this yummy stir fry while managing your blood sugar levels.

Tips, Tricks & Storing

For the best results, use high heat when cooking. This helps get a nice sear on the chicken and veggies without making them soggy. Don’t overcrowd your pan – cook in batches if needed to keep the heat up.

Prep all your ingredients before you start cooking. Stir-fries move fast, so have everything ready to go. Chop the chicken and veggies, mix the sauces, and crush the ramen ahead of time.

Try undercooking the cabbage slightly. It will keep cooking after you turn off the heat, giving you a nice crunch in the final dish.

Here are some easy swaps to try:

• Use shrimp or tofu instead of chicken
• Swap in different veggies like bell peppers or snap peas
• Try other noodles like soba or udon

To store leftovers, let the stir-fry cool completely. Put it in an airtight container and keep in the fridge for 3-4 days. Reheat in the microwave or a hot pan. The ramen may soften, but it will still taste great!