Chicken & Broccoli Ramen Noodle Stir Fry {gluten free}

This chicken and broccoli ramen stir fry is the perfect easy weeknight meal! It’s gluten and soy-free, high in protein, and easy to make in one pan.

Whenever I’m looking for a nourishing and quick weeknight recipe that my whole family will love, I always lean towards a stir fry first! It’s easy to pack in protein and veggies, and there are so many options for switching it up to make it flavorful and different. We get a little stuck on rice as a side in my house, but nobody should be sleeping on how delicious ramen noodles are in stir fries!

This one-pan chicken and broccoli ramen noodle stir fry is a protein-packed and satisfying weeknight meal that’s done in thirty minutes. I’ve even included an option for making this recipe without boiling the noodles in the pot, for one less step.

Why you’ll love this recipe

• One Pan! What is easier and more convenient for a weeknight meal!
• Protein packed. I’m always trying to get more protein in and find dinners like this make it easy!

The Ingredients

• Chicken Breast.
• Gluten Free Noodles. If you want to make this recipe grain-free, you can use cassava pasta or glass noodles instead of ramen noodles.
• Broccoli. I find using fresh broccoli florets rather than frozen is best for this recipe.
• Coconut Aminos, Broth, Rice Vinegar, Arrowroot Starch, Coconut Sugar, Ginger, Garlic, Onion Powder, Salt, and Pepper. These ingredients make the sauce! For a shortcut, you can buy a premade sauce and replace it with that.

Recipe variations

• If you want to make this recipe grain-free, you can use cassava pasta or glass noodles instead of ramen noodles. Either grain-free noodle alternative will work. Just make sure you cook them according to the package instructions.
• Add extra vegetables. Peas and carrots would be a great addition to this stir fry!

How to make Chicken & Broccoli Ramen Stir Fry

• Step One. Make the sauce.
• Step Two. Cook the ramen.
• Step Three. Saute the broccoli and set aside.
• Step Four. Saute the chicken and set aside.

• Step Five. Reduce the sauce then add the cooked chicken, broccoli, and ramen noodles.

Tips & Tricks

• Use a premade sauce if desired. If you have a teriyaki sauce that you already like, it will likely work for this recipe.
• You can boil the noodles instead of soaking them. I’ve come to prefer soaking these ramen noodles until soft, but you can also boil them if you’d prefer a faster process.

Storage and reheating instructions

These ramen noodles are always best fresh, as the reheating process will make the noodles softer. However, you can store leftovers of this recipe in the fridge for 2-3 days and reheat it on low in a pan with a bit of oil, and a splash of coconut aminos if you need extra sauce.

You’ll also love…

• Sheet Pan Beef and Broccoli Ramen
• Egg Roll Ramen Stir Fry
• Crispy Ramen Rice Paper Rolls

Chicken & Broccoli Ramen Noodle Stir Fry {gluten free}

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• Author: Michelle
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Ingredients

Units USM

For the sauce

• 1/3 cup coconut aminos
• 1/4 cup broth
• 1 tbsp rice vinegar (sub apple cider vinegar)
• 1 1/2 tsp arrowroot starch
• 2 tsp coconut sugar
• 1 thumb ginger, grated
• 2 cloves garlic, minced
• 1 tsp onion powder
• Salt and pepper

For the stir fry

• 2 bricks of gluten-free ramen
• 2 tbsp avocado oil
• 1 1/2 cup broccoli florets
• 1 lb chicken breast, cubed
• Salt and pepper
• 4 sprigs of green onion, chopped in 1″ pieces

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Instructions

1. Combine the ingredients for the sauce in a bowl and whisk well. Set aside.
2. Add the ramen bricks to a bowl and cover with hot water. Cover the bowl with a plate and allow to sit for about 15 minutes, separating halfway through and replacing the water if needed. Allow to sit until softened for about 10 minutes—strain and lightly coat with some avocado or olive oil to prevent sticking.
3. While the ramen softens, place a large, deep pan on the stove over medium heat. Add the avocado oil. Once shimmering, add the broccoli and lightly season with salt and pepper. Saute for 5-6 minutes or until the broccoli is bright green and fork tender. Set aside.
4. Season the chicken with salt and pepper, and add to the pan in a single layer, adding more avocado oil if needed. Allow to cook for 2-3 minutes on each side or until cooked through to 165 F. Remove from the pan.
5. Reduce the heat to medium-low and pour the sauce into the pan, along with the green onions. Allow to simmer and reduce, stirring often for a few minutes.
6. Once the sauce is thick and fragrant, add the cooked chicken, broccoli, and ramen noodles. Use tongs to coat the noodles in the sauce.
7. Serve fresh and enjoy!

Notes

Use sweet potato glass noodles or cassava noodles for grain free, and cook according to the package instructions.

Sub chicken breast for chicken thigh, or a mixture of the two.

For a thicker sauce, add a slurry of 1 tsp arrowroot starch mixture with 1-2 tsp of water to the cooked sauce. For a thinner sauce, add a splash of chicken broth.

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

• Prep Time: 10
• Cook Time: 20
• Category: Main Dishes
• Method: Stove Top
• Cuisine: Asian Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 354
• Fat: 10.9g
• Carbohydrates: 33.5g
• Fiber: 1.9g
• Protein: 29.8g

Keywords: chicken and broccoli ramen

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