Ginger Garlic Chicken Ramen

Guys, this marinade. So, so good and interchangeable with any protein. Save yourself a step with the veggies and buy a frozen stir fry mix but discard that processed stir fry sauce.

Ginger Garlic Chicken Ramen

Pro tip! Coat your protein in corn starch before sautéing it. It will help brown the outside and thicken your sauce later in the cooking.
Course Main Course
Cuisine Chinese
Servings 4


  • 4-5 packages Ramen Noodles, no Seasoning Packet
  • 4 tbsp canola oil
  • Favorite Stir Fry Veggies


  • 2 tsp Sesame Oil
  • 1 tsp ground ginger
  • 1/4 cup soy sauce
  • 1 tsp brown sugar


  • 1.5 lbs sliced or cubed chicken
  • 2 tbsp corn starch


  • Cook the ramen noodles without the seasoning packet as directed. Drain and set aside.
  • Mix marinade ingredients in small bowl. Set aside.
  • Toss raw chicken with corn starch. Add to 2 tbsp oil in skillet. Add cornstarch coated chicken. Let sit untouched for 3-4 minutes. Flip and cook another 3-4 minutes. Remove from pan.
  • Warm another 2 tbsp oil in wok. Add veggies and sauté 5 minutes.
  • Add chicken back in with marinade. Toss to coat everything and continue cooking until chicken and veggies are cooked through.
  • Serve over ramen. Add sriracha if desired.

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