Chicken Teriyaki Ramen Stir Fry Recipe

I made a Teriyaki Ramen Stir Fry that turns instant noodles into an absurdly flavorful, cheap weeknight win you won’t believe.

I am obsessed with this Teriyaki Ramen Stir Fry because it hits the right balance of sticky-sweet sauce, chewy noodles, and tender chicken. I love how the teriyaki gloss clings to instant ramen noodles and ripped-up veggies, making every bite messy and totally worth it.

Simple Chicken Ramen that actually tastes like something you’d order if you weren’t broke. And the green onions add that sharp pop so it doesn’t get boring.

I eat this late, I eat it for lunch, I eat it when I don’t care about being fancy. Pure noodle comfort, zero fuss, and I want seconds.

Ingredients

• Chicken breast: protein that soaks up sauce, stays tender.
• Vegetable oil: quick sear, gives crisp edges.
• Ramen noodles: chewy base, soaks the sauce.
• Teriyaki sauce: sweet-salty glaze, sticky goodness.
• Soy sauce: adds salty depth, subtle umami.
• Brown sugar: caramel sweetness, helps caramelize chicken.
• Garlic: punchy aroma, makes everything pop.
• Ginger: bright zip, cuts sweetness.
• Sesame oil: tiny drizzle, big nutty finish.
• Mixed veggies: crunch, color, and freshness.
• Green onions: freshness and mild punch, garnish-ready.
• Cornstarch slurry: thickens sauce so it clings.
• Plus vinegar brightens and cuts sweetness.
• Salt and pepper: balances, don’t overdo it.
• Sesame seeds: tiny crunch and nuttiness on top.

Ingredient Quantities

• 1 lb boneless skinless chicken breast, thinly sliced
• 2 tbsp vegetable oil or canola oil
• 2 packages instant ramen noodles, any flavor, seasoning packets discarded
• 1/3 cup store bought teriyaki sauce
• 1 tbsp low sodium soy sauce
• 1 1/2 tbsp brown sugar, packed
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• 1 tsp toasted sesame oil
• 2 cups mixed veggies (sliced carrots, bell pepper, broccoli florets, whatever you like)
• 3 green onions, sliced (reserve some for garnish)
• 1 tsp cornstarch plus 2 tbsp cold water for a slurry to thicken sauce
• 1 tsp rice vinegar or apple cider vinegar, optional for brightness
• Salt and black pepper, to taste
• 1 tsp sesame seeds, optional for garnish

How to Make this

1. Bring a large pot of water to a boil, cook the ramen noodles 2 minutes less than package directions so they stay firm, drain and toss with 1 tsp toasted sesame oil to keep them from sticking.

2. Mix the sauce: in a bowl combine 1/3 cup teriyaki sauce, 1 tbsp low sodium soy sauce, 1 1/2 tbsp brown sugar, minced garlic, grated ginger, and 1 tsp rice vinegar if using. Stir until sugar mostly dissolves.

3. Make the slurry by whisking 1 tsp cornstarch with 2 tbsp cold water; set aside.

4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium high heat until shimmering. Season the thinly sliced chicken with salt and pepper and add to the pan in a single layer. Cook 3 to 5 minutes, stirring occasionally, until cooked through and golden at the edges. Remove chicken to a plate.

5. In the same pan add a touch more oil if needed and stir fry the mixed veggies for 3 to 5 minutes until crisp tender. You want them bright and still a little bite, not mush.

6. Return the chicken to the pan with the veggies, pour the prepared sauce over everything and bring to a simmer.

7. Give the cornstarch slurry a quick stir then pour it into the pan, simmer 30 to 60 seconds until sauce thickens and becomes glossy.

8. Add the drained noodles and most of the sliced green onions, toss everything together over medium heat so the noodles soak up the sauce and everything is well coated, about 1 to 2 minutes. Taste and adjust with salt, pepper or a splash more soy if needed.

9. Turn off the heat, drizzle a little extra toasted sesame oil if you like, then garnish with the remaining green onions and 1 tsp sesame seeds. Serve hot.

10. Leftovers reheat well in a skillet with a splash of water or soy to loosen the sauce, but noodles will soften a bit more over time.

Equipment Needed

1. Large pot for boiling noodles
2. Colander to drain them
3. Large skillet or wok for cooking chicken and veggies
4. Cutting board and a sharp chef’s knife
5. Mixing bowls (one for sauce, one for slurry)
6. Whisk or fork for the slurry and sauce
7. Tongs or a spatula to toss noodles and move chicken
8. Measuring cups and spoons
9. Grater or microplane for fresh ginger and a garlic press if you like garlic minced finely

FAQ

Chicken Teriyaki Ramen Stir Fry Recipe Substitutions and Variations

• Chicken breast: swap with firm tofu (press and cube) or shrimp, about the same weight. Tofu soaks up the sauce good, shrimp cooks way faster so watch it.
• Vegetable oil: use olive oil or avocado oil instead. Olive has more flavor, avocado has a higher smoke point if you’re stir frying hot.
• Instant ramen noodles: swap for soba, udon, or even spaghetti in a pinch. Cook a little less than package says so they don’t get mushy when tossed in the pan.
• Store bought teriyaki sauce: make a quick mix of 1/4 cup soy sauce, 1 tbsp honey or brown sugar, 1 tbsp mirin or rice wine vinegar and garlic/ginger. Simmer a minute till slightly thickened.

Pro Tips

– Cook the noodles a little underdone on purpose. Drain them well and toss with the sesame oil right away so they dont clump and they still have some chew after you toss them with the sauce.

– Slice the chicken thin and against the grain so it stays tender. Pat the slices dry before seasoning so they brown instead of steaming.

– Don’t overload the pan with veggies. Cook them in batches if needed so everything gets quick high heat and stays crisp rather than turning soggy.

– If the sauce seems too thick or sticky after reheating leftovers, add a splash of hot water or soy sauce and toss over medium heat to loosen it up and bring back the shine.