Crunchy Chicken Ramen Stir Fry

Crunchy Chicken Ramen Stir Fry

For when you need to whip up a quick and delicious dinner. This stir fry comes with a super satisfying crunch. Get your fill of protein, veggies, and carbs all in one pan. Great for sharing!

Adapted from Budget Bytes

Ingredients

Metric System
Servings
  • 1 block instant ramen
  • 2 scallion
  • 3 tsp mayonnaise
  • 3 tsp sriracha
  • 1 bag coleslaw mix
  • 2 clove garlic
  • 1 tsp ginger
  • 1.5 oz oil
  • 1 chicken
  • 2 tbsp soy sauce
  • 1.5 tsp sugar
  • Step 1

    Prepare the sauces first so they're ready to use when needed. In a small bowl stir together the ingredients for the stir fry sauce (soy sauce, sesame oil, and brown sugar). In a separate small bowl stir together the sriracha and mayonnaise.

    Step 2

    Mince 2 cloves of garlic, grate about one teaspoon of fresh ginger, and slice three green onions.

    Step 3

    Without opening the package of ramen, use a rolling pin or mallet to crush the noodles into small pieces. Once crushed, open the package and discard the seasoning packet.

    Step 4

    Chop the chicken into small 1/2-inch pieces.

    Step 5

    Place a large skillet over medium-high heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken pieces and sauté until they're cooked through (3-5 minutes). Add the garlic and ginger to the skillet about half way through cooking the chicken.

    Step 6

    Once the chicken is cooked through, add the coleslaw mix (shredded cabbage and carrots). Continue to sauté for about 2 minutes more, or just until the cabbage begins to soften slightly (do not overcook at this step).

    Step 7

    Add the stir fry sauce to the skillet and continue to sauté for 1-2 minutes more, or until the cabbage has softened to your liking (I prefer mine still slightly firm).

    Step 8

    Finally, turn off the heat, stir in the crushed ramen, and top with sliced green onions and a drizzle of sriracha mayo.

    Step 1

    Large skillet

    Turn off the heat, stir in the crushed ramen, and top with sliced green onions and a drizzle of sriracha mayo.

  • 1 block instant ramen
  • 2 scallion
  • Step 2

    Mayo bowl

    In a small bowl stir together the sriracha and mayonnaise.

  • 1 tbsp mayonnaise
  • 1 tbsp sriracha
  • Step 3

    Large skillet

    Add the stir fry sauce to the skillet and continue to sauté for 1-2 minutes more, or until the cabbage has softened to your liking.

    Step 4

    Large skillet

    Add the coleslaw mix to the skillet. Continue to sauté for about 2 minutes more, or just until the cabbage begins to soften slightly (do not overcook).

  • 1 bag coleslaw mix
  • Step 5

    Large skillet

    Add the garlic and ginger to the skillet and continue cooking the chicken for 3 minutes.

  • 2 clove garlic
  • 1 tsp ginger
  • Step 6

    Large skillet

    Add the cooking oil and swirl to coat the surface of the skillet. Add the chicken pieces and sauté for 3-5 minutes.

  • 2 tbsp oil
  • 1 chicken
  • Step 7

    Large skillet

    Place a large skillet over medium-high heat.

    Step 8

    Sauce bowl

    In a small bowl stir together the ingredients for the stir fry sauce.

  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 0.5 tbsp sugar
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