This chicken and ramen stir fry is an easy dish made with chicken, vegetables, gluten-free ramen, and a simple sauce. It’s gluten and soy-free and can be made paleo and AIP-friendly.

chicken and ramen stir fry in bowl

Chicken and Ramen Stir Fry

Ramen is such a classic! It can be as simple or as fancy as you want. It doesn’t always have to be in soup form either! Ramen noodles are awesome for stir-fries, with a protein of your choice, tons of veggies and a simple sauce.

This chicken and ramen noodle stir fry is easy to make with quick-cooking ramen, healthy chicken breast and lots of added vegetables. It tastes like takeout in the best way possible, while still being gluten-free, soy-free, and it can even be modified to be paleo and AIP.

The Ingredients

  • Chicken Breast
  • Coconut Aminos, Apple Cider Vinegar, Arrowroot Starch & Coconut Sugar: For the sauce!
  • Avocado Oil: You can swap other oils like olive or coconut, if you prefer.
  • Yellow Onion
  • Broccoli, Zucchini & Baby Bok Choy
  • Ginger & Garlic
  • Salt & Black Pepper: Omit pepper for AIP.
  • Noodles: Use Lotus rice ramen for gluten-free, or sweet potato glass noodles for Paleo/AIP.
  • Green Onion & Sesame Seeds: To garnish! Omit sesame seeds for AIP.

chicken and ramen stir fry in bowl up close

How To Make Chicken and Ramen Stir Fry

  • Make Sauce: Prepare the sauce by using a small bowl to whisk the coconut aminos, apple cider vinegar, sugar, and arrowroot together. Set aside.
  • Cook Chicken: Using a large skillet, heat the oil over medium heat. Add the chicken to the pan and lightly season with salt, and pepper. Cook for 3-4 minutes on each side or until the chicken is cooked through to 165 F. Set aside.
  • Cook Vegetables: Add the onions, ginger, and garlic to the pan and cook for 3-4 minutes or until the onions are slightly translucent. Add more cooking fat if needed. Add the broccoli, bok choy, and zucchini to the skillet and cook for 5-7 minutes or until tender. Set aside.
  • Make Noodles: Set a large pot of water on the stove to boil. Once the water is boiled, add the ramen to the pot and cook as directed, until the ramen noodles are cooked. Drain the water and rinse the noodles in cold water.
  • Combine & Serve: Using the same large skillet, combine the chicken, vegetables, cooked ramen, and sauce. Stir on low heat for 2-3 minutes to coat the stir fry in the sauce. Season further to taste. Serve topped with green onion and sesame seeds.

chicken and ramen stir fry in bowl

 

How do you make this ramen stir fry paleo and AIP?

The gluten-free ramen I love to use isn’t grain-free, so I suggest using sweet potato glass noodles to make this AIP/paleo. It’s not exactly the same, but tastes just as hearty and delicious!

Can you make this recipe ahead of time? What’s the best way to reheat it?

You can! I think the best way to reheat it is to heat it in a pan for just a few minutes until warm.

Can I use different vegetables in my stir fry?

Totally! You can be super creative with the vegetables you use in this! Feel free to swap out or add different veggies in this.

chicken and ramen stir fry in bowl with chopsticks

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Chicken and Ramen Stir Fry


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This chicken and ramen stir fry is an easy dish made with chicken, vegetables, gluten-free ramen, and a simple sauce. It’s gluten and soy-free and can be made paleo and AIP-friendly.


Ingredients

Scale
  • 1/3 cup coconut aminos
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp arrowroot starch
  • 1 tsp coconut sugar
  • 2 tbsp avocado oil
  • 1 lb chicken breast, cubed
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 yellow onion, diced
  • 1 thumb ginger, grated
  • 3 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 zucchini, sliced into 1” strips
  • 1 head baby bok choy leaves
  • 3 bricks Lotus rice ramen (see notes for paleo/ AIP swap)
  • 2 tbsp green onion, chopped
  • 2 tsp sesame seeds (omit for AIP)

Instructions

  1. Prepare the sauce by using a small bowl to whisk the coconut aminos, apple cider vinegar, sugar, and arrowroot together. Set aside.
  2. Using a large skillet, heat the oil over medium heat. Add the chicken to the pan and lightly season with salt, and pepper. Cook for 3-4 minutes on each side or until the chicken is cooked through to 165 F. Set aside.
  3. Add the onions, ginger, and garlic to the pan and cook for 3-4 minutes or until the onions are slightly translucent. Add more cooking fat if needed.
  4. Add the broccoli, bok choy, and zucchini to the skillet and cook for 5-7 minutes or until tender. Set aside.
  5. Set a large pot of water on the stove to boil. Once the water is boiled, add the ramen to the pot and cook as directed, until the ramen noodles are cooked. Drain the water and rinse the noodles in cold water.
  6. Using the same large skillet, combine the chicken, vegetables, cooked ramen, and sauce. Stir on low heat for 2-3 minutes to coat the stir fry in the sauce. Season further to taste.
  7. Serve topped with green onion and sesame seeds.

Notes

To make this recipe Paleo and AIP, you can swap out 2 packages of sweet potato glass noodles instead.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 403
  • Fat: 11.2g
  • Carbohydrates: 43.3g
  • Fiber: 2.4g
  • Protein: 31.4g