Rich & Creamy Chicken Ramen Stir-Fry

Here’s a Rich, Creamy & Better Than Takeout recipe that hits all the comfort-food notes — we’re going with a Creamy Chicken Ramen Stir-Fry that’s loaded with flavor, velvety sauce, and customizable veggies. It’s quicker than ordering in and seriously indulgent.

🥢 Rich & Creamy Chicken Ramen Stir-Fry

⭐ Why You’ll Love It

• Ultra-creamy sauce with garlic, soy, and sesame

• Quick-cook ramen noodles (no flavor packet needed)

• Comforting & better than takeout

• Takes 20–25 minutes start to finish

🍜 Ingredients

For the Sauce:

• 1 tbsp butter

• 1 tbsp sesame oil (or any neutral oil)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated (optional)

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional but rich!)

• 1 tsp hoisin or sriracha (for sweet heat)

• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

• 1/4 cup chicken broth (or water)

• 1 tsp cornstarch + 2 tsp water (slurry, for thickening)

• Salt & pepper to taste

For the Stir-Fry:

• 2 packs ramen noodles (discard seasoning)

• 1 lb boneless chicken (thighs or breasts), sliced thin

• 1 tbsp soy sauce (for marinating chicken)

• 1 tsp cornstarch (for tender texture)

• 1–2 cups broccoli florets (or mixed veggies: bell pepper, snap peas, mushrooms)

• 2 green onions, sliced

• Sesame seeds, for garnish (optional)

👨‍🍳 Instructions

1. Marinate Chicken: Toss sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let sit while you prep the sauce.

2. Cook Ramen: Boil ramen noodles per package instructions (usually 2–3 minutes). Drain and set aside with a little oil to prevent sticking.

3. Sauté Chicken: In a large skillet or wok over medium-high heat, add a splash of oil and sear the chicken until cooked through (4–5 minutes). Remove from pan and set aside.

4. Make the Sauce:

   • In the same pan, add butter and sesame oil.

   • Sauté garlic and ginger until fragrant (1 minute).

   • Stir in soy sauce, oyster sauce, hoisin/sriracha, cream, and broth.

   • Simmer 2–3 minutes, then stir in the cornstarch slurry to thicken.

5. Combine:

   • Return chicken to the pan.

   • Add cooked noodles and veggies (you can steam or quick-sauté the broccoli separately).

   • Toss everything to coat in the sauce. Let it simmer a minute until glossy and thick.

6. Garnish & Serve: Top with green onions, sesame seeds, and a drizzle of chili oil if desired. Eat immediately!

🔁 Swaps & Add-Ons

• Use tofu or shrimp instead of chicken

• Sub in rice noodles or udon

• Add a soft-boiled egg for ramen vibes

• Stir in a spoon of peanut butter for a Thai twist