This ground chicken stir-fry won’t weigh you down, with the help of ground chicken, ramen noodles, and the perfect salty and savory sauce.
Think ground chicken is boring? Think again!
Ground chicken is so easy to use, (not to mention it cooks up quickly,) and it’s so versatile, it mingles and pairs well with any flavor!
This ground chicken stir-fry is packed full of flavor, with the help of savory soy sauce, spicy sriracha, umami oyster sauce, veggies, and ramen noodles. It’s a total tasty explosion!
It makes for the perfect busy weeknight dinner when you’re craving takeout, but don’t want to bother calling in an order. And you get to control the ingredients!
Trust me, you’ll never think ground chicken is bland again after trying this ground chicken stir-fry!
Table of Contents
Ingredients for ground chicken stir-fry
For sauce:
- Chicken stock – This will help thin out our sauce and give it extra flavor.
- Soy sauce – Soy sauce will add a salty bite to our stir-fry sauce.
- Oyster sauce – Oyster sauce has a complex, umami, and savory flavor.
- Sriracha – Sriracha will give our stir-fry sauce a spicy kick.
- Garlic and ginger – Fresh is best! These will add sweetness, spice, and earthiness to the dish.
- Cornstarch – Cornstarch will help thicken the sauce so it perfectly coats the noodles, ground chicken, and veggies.
For stir fry:
- Dry ramen noodles – Feel free to use your favorite variety.
- Toasted sesame oil – Toasted sesame oil will add a nutty flavor to our stir-fry.
- Ground chicken – Ground chicken is the star of the dish! It’s super versatile and low fat and is great at absorbing all of the delicious sauce.
- Veggies – I’ve used my favorite blend of onions, carrots, snap peas, and green onions, for layers of flavors and crunch.
- Sesame seeds – Sesame seeds make the perfect crunchy garnish on top.
What is oyster sauce?
Oyster sauce is a thick condiment that is commonly used in Asian cuisines.
It is made from a combination of oyster extracts, salt, sugar, and a thickener.
Despite its name, it doesn’t taste like oysters. It has a very sweet and savory/umami flavor profile.
You can find oyster sauce in your local Asian grocery store, the international foods aisles of most major grocery stores, or online.
Different veggies
I’ve used a combination of my favorite veggies for this ground chicken stir-fry, but here are some other great options as well:
- Broccoli
- Bok choy
- Water chestnuts
- Bell peppers
Storage and leftovers
Any leftover ground chicken stir-fry can be kept in an airtight container, and stored in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish, covered loosely with a damp paper towel, and heat for 3-5 minutes or until heated thoroughly.
More ground chicken recipes
- Love all things sweet and sour? Try my Sweet and Sour Ground Chicken
- Looking to amp up taco night? Try my Baked Ground Chicken Tacos
- Need something simple and packed full of flavor? Try my Easy Thai Baked Chicken Meatballs
- Craving a little heat? Try my One Pot Buffalo Chicken Pasta
Ground Chicken Ramen Stir Fry
Ingredients
For sauce:
- ¼ cup chicken stock or substitute water
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon sriracha or to taste
- 1 teaspoon grated garlic
- ½ teaspoon grated ginger
- ½ teaspoon cornstarch
For stir fry:
- 8 ounces dry ramen noodles
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup snap peas halved
- ¼ cup sliced green onions
- Sesame seeds for garnish
Instructions
For the Sauce
- Whisk together the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch.
- Set aside until ready to use.
For the Stir Fry
- Bring a large saucepan of water to a boil.
- Add the ramen noodles and cook according to the package directions.
- Drain the noodles and rinse them under cold water.
- Heat a large skillet over medium heat.
- Add the sesame oil and ground chicken. Cook the chicken, breaking it up as you stir, for 3-4 minutes or just until it begins to turn pale white and no longer pink.
- Next, add the onion and carrots. Stir and cook the vegetables with the chicken for an additional 4-5 minutes, or until the carrots are tender and the chicken is beginning to crisp.
- Reduce the heat to medium-low and add the sauce to the chicken (if the cornstarch settles to the bottom, whisk the sauce before adding it to the pan).
- Add the snap peas and ramen noodles. Stir until the sauce evenly coats the chicken, vegetables, and noodles.
- Remove the pan from the heat and add the green onion. Serve immediately, garnished with sesame seeds.
- Store any leftover ramen in an airtight container in the fridge.
Nutrition
