One Pot Chicken Vegetable Ramen Stir Fry

  • Prep + Cook Time
    30 Minutes
  • Servings
Where to Buy


  • 1 package Georges Farmers Market Savory Starters Chicken Breast Chunks
  • 2 packages instant ramen, seasoning packets discarded and noodles cooked
  • 3 tablespoons neutral-flavored oil
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 zucchini, halved and sliced
  • 1 (8 ounce) container sliced mushrooms
  • 2 cups shredded cabbage
  • 2 cups steamed broccoli
  • 1 bunch scallions, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 2 tablespoons oyster sauce
  • 1/2 tablespoon honey
  • 1/2 tablespoon cornstarch
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes


    1. Whisk together soy sauce, broth, oyster sauce, honey, cornstarch, vinegar, sesame oil, garlic powder, ground ginger, and red pepper flakes in a small mixing bowl and set aside.
    2. Meanwhile, heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.  Add chicken and cook, stirring occasionally, until slightly browned and just cooked through.  Remove chicken and set aside.
    3. Add remaining 1 tablespoon oil to skillet and add vegetables (except broccoli), stirring frequently.  Once cooked through but still a bit crisp, add in chicken, broccoli, and sauce.  Toss to coat and cook for 2-3 minutes.  Stir in ramen noodles and cook until heated through and evenly coated in the sauce, about 1 minute.  Top with scallions and serve.

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