Chicken and Ramen Stir Fry Recipe
A flavorful and easy Chicken and Ramen Stir Fry featuring tender chicken breast, fresh vegetables, and a savory sauce made with coconut aminos and arrowroot starch. Perfect for a quick weeknight dinner, this stir fry combines protein, vibrant greens, and chewy ramen noodles for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Scale
Sauce
- 1/3 cup coconut aminos
- 1 tsp apple cider vinegar
- 1 1/2 tsp arrowroot starch
- 1 tsp coconut sugar
Main
- 2 tbsp avocado oil
- 1 lb chicken breast, cubed
- 1/2 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1/2 yellow onion, diced
- 1 thumb ginger, grated
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 zucchini, sliced into 1” strips
- 1 head baby bok choy leaves
- 3 bricks Lotus rice ramen (see notes for paleo/AIP swap)
- 2 tbsp green onion, chopped
- 2 tsp sesame seeds (omit for AIP)
Instructions
- Prepare the sauce: In a small bowl, whisk together the coconut aminos, apple cider vinegar, coconut sugar, and arrowroot starch until smooth. Set the sauce aside to allow the arrowroot starch to dissolve properly.
- Cook the chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the cubed chicken breast, season with salt and black pepper (omit pepper for AIP diet), and cook for 3-4 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same skillet, add the diced onion, grated ginger, and minced garlic. Cook for 3-4 minutes until the onions become slightly translucent and fragrant, adding more oil if necessary to prevent sticking.
- Cook the vegetables: Add the broccoli florets, baby bok choy leaves, and zucchini strips to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp. Remove the vegetables from the skillet and set aside.
- Cook the ramen noodles: Bring a large pot of water to a boil on the stove. Add the ramen noodles and cook according to package instructions until al dente. Drain the noodles and rinse under cold water to stop the cooking process and prevent sticking.
- Combine and stir fry: Return the skillet to low heat. Add the cooked chicken, sautéed vegetables, drained ramen noodles, and the prepared sauce. Stir gently but thoroughly for 2-3 minutes, allowing the sauce to coat all ingredients evenly. Adjust seasoning to taste.
- Garnish and serve: Transfer the stir fry to serving plates. Top with chopped green onions and sprinkle with sesame seeds (omit sesame seeds for AIP). Serve hot and enjoy your delicious chicken and ramen stir fry!
Notes
- For a paleo or AIP-friendly version, substitute Lotus rice ramen with a compliant noodle alternative or use spiralized vegetables.
- Omit black pepper and sesame seeds if following the Autoimmune Protocol (AIP) diet.
- Arrowroot starch is used as a thickening agent to give the sauce a nice glaze.
- This recipe can be customized with your choice of vegetables or protein as preferred.
Keywords: Chicken stir fry, ramen stir fry, gluten free chicken recipe, easy dinner, quick stir fry, Asian chicken recipe, healthy chicken and noodles
Find it online: https://reemcook.com/chicken-and-ramen-stir-fry-recipe/
