I’m sharing a pantry-hacked Teriyaki Chicken Ramen Stir Fry that combines one ramen packet, a few staple ingredients, and a five-minute sauce trick to get dinner on the table fast.
I never thought ramen could feel like a cheat code for dinner. I love how boneless skinless chicken breast and store bought teriyaki sauce hit together, suddenly weeknight food tastes like something you waited for all day.
My Teriyaki Ramen Stir Fry somehow hits sweet salty savory all at once, and people always ask if it came from a takeout menu. I even call it Teriyaki Chicken Ramen Stir Fry when I am bragging to friends.
It is loud, a little messy, and impossible to stop eating once you start, trust me.
Ingredients
- Chicken breast: Lean protein, builds muscle, stays juicy and soaks up teriyaki flavor
- Ramen noodles: Fast carbs for energy, slightly salty, gives chewy comfort texture
- Teriyaki sauce: Sweet and savory, soy based umami, adds glossy sticky coating
- Mixed vegetables: Fiber and vitamins, crunchy colors, lightens the dish and balances richness
- Garlic and ginger: Aromatic punch, anti inflammatory buzz, brightens flavors and cuts sweetness
- Sesame oil: Small nutty boost, a little goes a long way, gives toasty aroma
- Green onions: Fresh mild bite, adds color and sharpness, great garnish and texture
- Cornstarch slurry: Thickens sauce for glossy cling, use sparingly or it gets gloopy
- Lime wedges: Bright acidity, cuts richness and adds a fresh tang at the end
Ingredient Quantities
- 1 lb boneless skinless chicken breast, thinly sliced or use thighs if you prefer
- 2 packs instant ramen noodles (about 6 oz / 170 g total), seasoning packets tossed
- 2 tbsp vegetable oil or canola oil
- 2 cups mixed stir fry vegetables (broccoli florets, sliced carrots, bell pepper, snap peas)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/3 cup store bought teriyaki sauce, or use homemade below
- 1/3 cup soy sauce
- 2 tbsp brown sugar, packed
- 1 tbsp mirin or rice wine (optional)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 1 tsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for slurry)
- 1 tsp toasted sesame seeds, for garnish (optional)
- Salt and black pepper, to taste
- Lime wedges, for serving (optional)
How to Make this
1. Prep everything first so this goes fast: thinly slice 1 lb chicken breast (or thighs), toss with salt and pepper; mince 2 cloves garlic and grate 1 tbsp fresh ginger; slice 3 green onions and chop 2 cups mixed stir fry veggies; open 2 packs instant ramen and toss the seasoning packets, you wont use them.
2. If you want homemade teriyaki, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin (optional), 1 minced garlic clove and 1 tsp grated ginger. In a small cup dissolve 1 tsp cornstarch into 2 tbsp water then whisk that into the sauce and set aside. If using store bought teriyaki just measure 1/3 cup and set it next to the stove.
3. Boil the ramen for about 2 minutes or until just softened, drain and rinse under cold water so it stops cooking. Toss noodles with a little oil so they dont stick and set aside.
4. Heat a large skillet or wok over medium high heat until smoking slightly. Add 2 tbsp vegetable oil, add the chicken in a single layer and let it brown without moving for 1-2 minutes then stir fry until cooked through, about 4-6 minutes total depending on thickness. Remove chicken to a plate.
5. Add a touch more oil if the pan is dry then add the minced garlic and grated ginger, stir for about 20 seconds until fragrant. Add the mixed veggies and stir fry until crisp tender, about 3-5 minutes. Dont overcook them, you want some bite.
6. Return the chicken to the pan, add the cooked noodles, then pour the 1/3 cup teriyaki sauce over everything. Toss and stir constantly so the sauce coats noodles and chicken evenly. If the sauce seems thin or you want it glossy, stir 1 tsp cornstarch into 2 tbsp water and add that slurry now, cook 1-2 minutes until it thickens.
7. Finish with 1 tsp sesame oil for flavor and most of the sliced green onions, toss one last time to combine. If the sauce is too thick, splash in a tablespoon or two of hot water or reserved noodle water to loosen it.
8. Taste and adjust with salt and black pepper, squeeze lime wedges over individual bowls if you like a bright tang.
9. Serve hot, sprinkle 1 tsp toasted sesame seeds and the remaining green onions on top. Leftovers reheat well in a skillet with a splash of water, just dont burn them.
Equipment Needed
1. Cutting board and a sharp chef knife for slicing the chicken and veg
2. Large skillet or wok about 12 inch for stir frying
3. Medium pot for boiling the ramen
4. Colander or fine mesh strainer to drain and rinse noodles
5. Measuring cups and spoons for the sauces and slurry
6. Small bowl and a whisk or fork to mix teriyaki and cornstarch slurry
7. Tongs and a spatula to flip and toss everything in the pan
8. Microplane or grater for ginger and garlic (or just mince with the knife)
9. Mixing bowl or plate to rest cooked chicken and toss noodles with a little oil
FAQ
Chicken Teriyaki Ramen Stir Fry Recipe Substitutions and Variations
- Chicken breast: use boneless skinless thighs (more forgiving and juicier), extra-firm tofu (press, cube and pan-fry for a veg version), or shrimp (cook last, they only need a few minutes).
- Instant ramen noodles: swap for fresh ramen or dried udon for a chewier bite, dried egg noodles or spaghetti in a pinch, or rice noodles if you need gluten free (soak or quick boil).
- Store-bought teriyaki sauce: mix 1/3 cup soy sauce + 2 tbsp brown sugar + 1 tbsp mirin or a splash rice vinegar for quick homemade, or use hoisin thinned with a little water and soy for a sweeter punch, or use the small homemade teriyaki in the recipe if you want control of sugar.
- Cornstarch (thickener): replace with arrowroot 1:1 for a glossy sauce, tapioca starch (use a bit less), or plain all-purpose flour mixed into a roux but it needs longer cooking to lose raw taste.
Pro Tips
– Undercook the noodles slightly and rinse them in cold water, then toss with a little oil so they stay separate. They finish cooking in the pan and will soak up sauce, so if you cook them fully they’ll go mushy later.
– Get your pan screaming hot and don’t crowd the chicken. Let pieces sit undisturbed for a minute or two to get a good sear, otherwise they steam and lose flavor. If you need to, cook in two batches.
– Make the sauce a bit stronger than you think, because the noodles dilute it. Save a splash of noodle water to loosen the sauce if it gets too thick. If you want that glossy restaurant look, add a cornstarch slurry at the end and cook just until it thickens.
– Cut veggies to similar sizes and add them by toughness, so broccoli or carrots go in first and quick-cooking things like peppers and snap peas go last. Finish with sesame oil and green onions for that final pop of aroma, and toast the sesame seeds before sprinkling for more flavor.
Chicken Teriyaki Ramen Stir Fry Recipe
I’m sharing a pantry-hacked Teriyaki Chicken Ramen Stir Fry that combines one ramen packet, a few staple ingredients, and a five-minute sauce trick to get dinner on the table fast.
4
servings
491
kcal
Equipment: 1. Cutting board and a sharp chef knife for slicing the chicken and veg
2. Large skillet or wok about 12 inch for stir frying
3. Medium pot for boiling the ramen
4. Colander or fine mesh strainer to drain and rinse noodles
5. Measuring cups and spoons for the sauces and slurry
6. Small bowl and a whisk or fork to mix teriyaki and cornstarch slurry
7. Tongs and a spatula to flip and toss everything in the pan
8. Microplane or grater for ginger and garlic (or just mince with the knife)
9. Mixing bowl or plate to rest cooked chicken and toss noodles with a little oil
Ingredients
1 lb boneless skinless chicken breast, thinly sliced or use thighs if you prefer
2 packs instant ramen noodles (about 6 oz / 170 g total), seasoning packets tossed
2 tbsp vegetable oil or canola oil
2 cups mixed stir fry vegetables (broccoli florets, sliced carrots, bell pepper, snap peas)
3 green onions, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/3 cup store bought teriyaki sauce, or use homemade below
1/3 cup soy sauce
2 tbsp brown sugar, packed
1 tbsp mirin or rice wine (optional)
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil
1 tsp cornstarch (optional, for thickening)
2 tbsp water (optional, for slurry)
1 tsp toasted sesame seeds, for garnish (optional)
Salt and black pepper, to taste
Lime wedges, for serving (optional)
Directions
- Prep everything first so this goes fast: thinly slice 1 lb chicken breast (or thighs), toss with salt and pepper; mince 2 cloves garlic and grate 1 tbsp fresh ginger; slice 3 green onions and chop 2 cups mixed stir fry veggies; open 2 packs instant ramen and toss the seasoning packets, you wont use them.
- If you want homemade teriyaki, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin (optional), 1 minced garlic clove and 1 tsp grated ginger. In a small cup dissolve 1 tsp cornstarch into 2 tbsp water then whisk that into the sauce and set aside. If using store bought teriyaki just measure 1/3 cup and set it next to the stove.
- Boil the ramen for about 2 minutes or until just softened, drain and rinse under cold water so it stops cooking. Toss noodles with a little oil so they dont stick and set aside.
- Heat a large skillet or wok over medium high heat until smoking slightly. Add 2 tbsp vegetable oil, add the chicken in a single layer and let it brown without moving for 1-2 minutes then stir fry until cooked through, about 4-6 minutes total depending on thickness. Remove chicken to a plate.
- Add a touch more oil if the pan is dry then add the minced garlic and grated ginger, stir for about 20 seconds until fragrant. Add the mixed veggies and stir fry until crisp tender, about 3-5 minutes. Dont overcook them, you want some bite.
- Return the chicken to the pan, add the cooked noodles, then pour the 1/3 cup teriyaki sauce over everything. Toss and stir constantly so the sauce coats noodles and chicken evenly. If the sauce seems thin or you want it glossy, stir 1 tsp cornstarch into 2 tbsp water and add that slurry now, cook 1-2 minutes until it thickens.
- Finish with 1 tsp sesame oil for flavor and most of the sliced green onions, toss one last time to combine. If the sauce is too thick, splash in a tablespoon or two of hot water or reserved noodle water to loosen it.
- Taste and adjust with salt and black pepper, squeeze lime wedges over individual bowls if you like a bright tang.
- Serve hot, sprinkle 1 tsp toasted sesame seeds and the remaining green onions on top. Leftovers reheat well in a skillet with a splash of water, just dont burn them.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 491kcal
- Fat: 19.8g
- Saturated Fat: 3.5g
- Trans Fat: 0.05g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 96.5mg
- Sodium: 1175mg
- Potassium: 500mg
- Carbohydrates: 40.8g
- Fiber: 2.5g
- Sugar: 7.5g
- Protein: 40.3g
- Vitamin A: 2000IU
- Vitamin C: 22.5mg
- Calcium: 20mg
- Iron: 1.5mg
