Ingredients

Scale

For the Stir Fry:

450g (1 lb) boneless, skinless chicken breast, thinly sliced

2 packs (3 oz each) instant ramen noodles, seasoning packets discarded

2 tablespoons vegetable oil

1 cup broccoli florets

1 cup bell peppers, sliced (red, yellow, or green)

1 medium carrot, julienned

3 cloves garlic, minced

1 teaspoon grated ginger

2 green onions, sliced

1 tablespoon sesame seeds (optional, for garnish)

For the Sauce:

¼ cup soy sauce

2 tablespoons hoisin sauce

1 tablespoon oyster sauce

1 tablespoon honey or brown sugar

1 teaspoon sriracha (optional, for heat)

½ teaspoon sesame oil

½ teaspoon black pepper

¼ cup chicken broth or water

1 teaspoon cornstarch

Instructions

Prepare the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, honey, sriracha, sesame oil, black pepper, chicken broth, and cornstarch. Set aside.

Cook the Noodles

Boil the ramen noodles for 1–2 minutes, just until slightly soft (they will cook more in the stir fry). Drain and set aside.

Stir Fry the Chicken and Vegetables

Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook for 4–5 minutes until golden brown. Remove from the pan and set aside.

Add the remaining 1 tablespoon of oil to the pan. Stir fry the broccoli, bell peppers, carrot, garlic, and ginger for 3 minutes until slightly tender.

Combine Everything

Return the cooked chicken to the pan. Add the drained ramen noodles and pour in the sauce. Stir well and cook for 2 more minutes, allowing the sauce to coat everything evenly.

Serve

Top with sliced green onions and sesame seeds. Serve hot and enjoy!