Ramen Chicken Stir Fry


  • 1 tbsp. vegetable oil
  • 1.5 lbs. boneless, skinless chicken tenders, cut into bite-size pieces
  • 16 oz. frozen stir-fry vegetables
  • 1/2 cup water
  • 1 tbsp. cornstarch mixed with 2 tbsp. water
  • 2 chicken flavored Ramen noodle soup packages (seasoning packets only)
  • Rice, cooked, for serving

In a large skillet over medium-high heat, add the oil. Add chicken in an even layer and cook until done, about 7 minutes, flipping halfway through.

Add the frozen vegetables to the skillet. Cook for 2-3 minutes or until vegetables start to become tender.

In a separate bowl, stir together the 1/2 cup water, cornstarch slurry mixture and 2 seasoning packets. Add mixture to the skillet. Bring to a boil and turn heat to low. Continue cooking until sauce thickens. 

Serve over rice.

by The Savvy Kitchen