GROUND CHICKEN RAMEN STIR FRY
on Dec 02, 2024, Updated Jul 13, 2025
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Ground chicken is cooked down in an Asian-inspired sauce alongside fresh broccoli and peppers before being simmered in bone broth and tossed with gluten-free ramen noodles.
When I’m exhausted after a long day, I look for a comforting, nourishing meal that checks off all the boxes.
It needs to be one-pan. It needs to have some veggies in it. It needs to be heavy on protein. And, obviously, it needs to be easy to make.
This Ground Chicken Ramen Stir Fry is a true winner in my handbook!
This recipe is packed full of protein from the ground chicken but also from the bone broth.
Here, the gluten-free ramen noodles — yes, they do exist! — are cooked in the broth. Each ramen strand soaks up so much more flavor than an instant ramen packet ever could.
Colorful bits of broccoli and bell pepper also cook down in the protein-packed sauce, getting nice and tender.
But maybe best of all, everything is made in one pot!
Give this ramen a go, and let me know how it ranks against your college dorm room microwaved ramen days! Enjoy!
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Key Ingredients for Homemade Ramen Bowls
Homemade ramen may take a few more ingredients than opening up a dried ready-to-go packet, BUT the result is by far superior! Here’s what you’ll need to make my homemade version.
- Ground Chicken: Ground meat is such a simple, easy-to-cook protein source. I always have ground chicken, turkey, and beef in the freezer for weeknight meal options.
- Veggies: Bell pepper, onion, and broccoli are my ramen vegetables of choice. But cabbage, mushrooms, and snap peas would be delicious here too!
- Gluten-free Ramen Bricks: Yes, these do exist! I used Lotus Millett and Brown Rice.
- Chicken Bone Broth: Super nourishing and gut-healing, bone broth is a nutritional superpower! I highly recommend using bone broth if you can here because sipping the broth is honestly one of the best parts of this meal. I love Kettle & Fire brand.
Pin this recipe for later!
Pin It- Garlic and Ginger: Fresh is best here!
- Tamari: My gluten-free Asian staple, tamari can be substituted with soy sauce if you aren’t gluten-free.
- Sriracha: I only call for a tablespoon in the sauce, but add more or less for your desired preference. @yellowbirdsauce is my go-to.
- Arrowroot Starch: This gluten-free thickener helps the sauce come together. You can also use cornstarch.
- Toppings: You do you, but I like the mix of fresh cilantro, crunchy chopped peanuts, sesame seeds, and scallions. Add extra sriracha on top if you like a bit more heat!
Step-by-Step Instructions for How to Make Chicken Ramen Bowls
Let’s get cooking! To start, heat the avocado oil in a large skillet over medium heat and add the ground chicken, breaking it up as it cooks with a wooden spatula.
When the chicken is nearly cooked through, add the bell pepper, onion, and broccoli, stirring to incorporate. Cook for 3 to 4 minutes.
As the chicken and veggies are cooking, whisk together the garlic, ginger, ¼ cup bone broth, tamari, rice vinegar, coconut sugar, sesame oil, fish sauce, and sriracha in a measuring cup.
Pour about half of the sauce over chicken and veggies and stir to coat.
Push the chicken and veggies to the side of the skillet. Pour 1 ½ cups of the chicken bone broth into the open side of the skillet.
Then, drop the gluten-free ramen bricks into the liquid. After 2 to 3 minutes, flip the ramen.
Using tongs or even chopsticks to flip the ramen bricks helps break it up without tearing the noodles.
Simmer for another 3 minutes until the noodles are softened and begin to pull them apart with tongs or chopsticks.
Whisk the arrowroot starch into the remaining sauce until no lumps remain and pour the sauce over chicken, veggies, and noodles, stirring to combine.
When ready to eat, serve a big bowl with your favorite garnishes. I like chopped cilantro, chopped peanuts, sesame seeds, and scallions. Enjoy!
Other Weeknight Noodle Recipes:
- Sage and Sausage Pumpkin Pasta
- Easy Saucy Peanut Noodles
- One Pot Ground Mongolian Beef Ramen Noodles
- Dan Dan Glass Noodle Stir Fry
GROUND CHICKEN RAMEN STIR FRY
Ingredients
For the Ramen:
- 2 tablespoons avocado oil
- 1 pound ground chicken
- 1 colorful bell pepper, sliced into thin strips
- 1 small onion, sliced into thin half-moons
- 1 small crown of broccoli, cut into small florets
- 2 bricks gluten-free ramen (I use Lotus Millet and Brown Rice noodles)
- 1 ½ cups chicken bone broth
For the Sauce:
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated or minced
- ¼ cup chicken bone broth
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons coconut sugar
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 2 tablespoons arrowroot starch
For Garnishing:
- Chopped fresh cilantro
- Chopped peanuts
- Sesame seeds
- Sliced green onions
Instructions
- Heat the avocado oil in a large skillet over medium heat and add the ground chicken, breaking it up as it cooks with a wooden spatula.
- When chicken is nearly cooked through, add the bell pepper, onion, and broccoli, stirring to incorporate, and cook for 3 to 4 minutes.
- While the chicken and veggies cook, whisk together the garlic, ginger, ¼ cup bone broth, tamari, rice vinegar, coconut sugar, sesame oil, fish sauce, and sriracha in a measuring cup.
- Pour about half of the sauce over chicken and veggies and stir to coat.
- Push chicken and veggies to the side of the skillet. Pour 1 ½ cups of the chicken bone broth into the open side of the skillet.
- Drop the ramen bricks into the liquid. After 2 to 3 minutes, use tongs or chopsticks to flip the ramen. Simmer for another 3 minutes until the noodles are softened and begin to pull them apart with tongs or chopsticks.
- Whisk the arrowroot starch into the remaining sauce until no lumps remain and pour the sauce over chicken, veggies, and noodles, stirring to combine.
- Serve with garnishes of choice — chopped cilantro, chopped peanuts, sesame seeds, and green onions — and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fabulous recipe. Another winner Olivia! I have made this several times. I add a tbsp of peanut butter to the sauce because why not? It adds some nice complexity. Also sub honey for coconut sugar. Works perfectly well. Mix in mason jar.
That sounds delicious! I’m so glad you loved this one, Sarah! Thank you.
So good! My husband loved it. Definitely making again!
Thank you so much, Brittany!
One of our new household faves! Such a nice alternative to greasy takeout. Thanks Olivia!
So happy to hear that, Adra! Thank you!
My family loved this but I would recommend cooking the ramen noodles separately so its not sticky.
Hi Kristy! Thank you for your feedback! So glad this was a hit with your family 🙂