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Creamy 5-Dollar Chicken Ramen Stir Fry

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A quick, easy, and budget-friendly creamy chicken ramen stir fry that combines pantry staples into a comforting and delicious meal perfect for weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 packs instant ramen noodles, seasoning packets discarded
  • 2 tablespoons olive oil or vegetable oil
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 3 tablespoons soy sauce
  • 1 cup chicken broth (low sodium preferred)
  • 1/4 cup milk (whole or 2%)
  • 2 ounces cream cheese, softened
  • 1 teaspoon honey or brown sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup vegetables (optional): shredded carrots, snap peas, or bell peppers

Instructions

  1. Cut chicken into 1-inch pieces. Shred or slice vegetables thinly if using. Mince garlic and slice green onions. (10 minutes)
  2. Boil ramen noodles in salted water for 2-3 minutes until just tender but not mushy. Drain and set aside. (5 minutes)
  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken in a single layer. Let brown without stirring for 2 minutes, then stir and cook until no longer pink, about 5-6 minutes. Remove chicken and set aside. (7 minutes)
  4. In the same skillet, add a touch more oil if needed, then sauté garlic and white parts of green onions until fragrant, about 30 seconds. (1 minute)
  5. Pour in chicken broth and soy sauce, stirring to scrape up browned bits. Lower heat to medium-low and add milk, honey, and cream cheese. Stir until cream cheese melts and sauce thickens slightly. Add more broth if too thick. (5 minutes)
  6. Return chicken to the pan along with cooked noodles and optional vegetables. Toss gently to coat evenly with sauce. Cook for another 2-3 minutes until heated through and noodles absorb some sauce. (3-4 minutes)
  7. Sprinkle green onion tops and red pepper flakes if using. Taste and adjust seasoning with more soy sauce or salt if needed. Serve hot. (1 minute)

Notes

Do not overcook noodles in boiling step; al dente is best as they finish cooking in the sauce. Soften cream cheese before adding to avoid clumps. If sauce separates, add a splash of broth and stir. Cook chicken in batches if pan overcrowded to get a good sear. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth to loosen sauce. Freezing noodles is not recommended.

Nutrition

Keywords: chicken ramen, creamy stir fry, quick dinner, easy recipe, budget meal, instant ramen, weeknight dinner

Find it online: https://tastytuck.com/creamy-5-dollar-chicken-ramen-stir-fry-recipe-easy-and-delicious/