One-Pot Chicken and Veggie Ramen Stir-Fry

4.86 from 7 votes

All the flavor of takeout without the unhealthy ingredients!

We all love takeout because it’s fast and easy. However, most takeout dishes have hidden calories, sodium, and sugar. Fortunately, you can make your own healthy takeout meal that satisfies just as much. This one-pot chicken and veggie ramen stir-fry has everything you love about takeout noodle dishes, plus nutritional benefits. Make this dish in only a few minutes, but enjoy all the health benefits. This dish provides protein, fiber, vitamins, and minerals. Keep dinnertime easy, but make it healthy, too!

4.86 from 7 votes

One-Pot Chicken and Veggie Ramen Stir-Fry

This ramen is a stir-fry made with healthy and wholesome ingredients that are sure to please.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner
Cuisine Asian
Author SkinnyMs.


  • 2 packets of ramen noodles seasoning packets discarded
  • 2 tablespoons sesame oil
  • 1 cup snow peas
  • 1 cup red pepper sliced into thin strips
  • 1 cup broccoli florets
  • 1 cup yellow onion sliced into thin strips
  • 2 garlic cloves minced
  • 1 tablespoon ginger fresh, grated
  • 2 boneless and skinless chicken breasts chopped into medium-sized cubes
  • 3 tablespoons honey
  • 1/2 cup soy sauce low-sodium
  • 3 tablespoons rice vinegar
  • 1/4 teaspoon crushed red pepper flakes more if you desire more spice


  • Fill a large soup pot and bring to a boil. Once boiling, add the Ramen noodles. Cook until tender, about 5 to 8 minutes. Drain and set aside.
  • In a large skillet, heat one tablespoon of the sesame oil on medium-high heat. Once hot, add the snow peas, red pepper, broccoli, and onion. Cook, stirring often, until onions and peppers are beginning to soften and remove from the skillet. Leaving the skillet on medium-high heat, add the remaining sesame oil. Once hot add the chicken, garlic, and ginger. Cook until no pink remains in the chicken. Drain off any excess liquid.
  • Return the vegetables to the pan with the chicken along with the honey, soy sauce, vinegar, and red pepper flakes. Mix well and bring to a simmer. When simmering, add the cooked Ramen and toss to coat the noodles in the sauce.
  • When hot, place on a serving dish and serve! Enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 234kcal | Carbohydrates: 17g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 848mg | Fiber: 2g | Sugar: 12g |
SmartPoints (Freestyle): 7
Keywords High Protein, Kid-Friendly, Low-Carb, Quick and Easy

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If you love Asian-inspired recipes, check out Asian Vegetable Lettuce Wraps, Pan-Seared Salmon with Thai Vegetables, and Teriyaki Chicken Bake.

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Really good. I omitted peppers and used extra broccoli and snow peas. Marinated chicken in some rice vinegar, soy sauce, red pepper flakes, and garlic for a couple hours. The wok was empty…no leftovers, it was gone!5 stars

  2. can you substitute whole wheat noodles for ramen noodles and how many points are there in a serving? Thank you.

    1. Definitely, you can sub ww noodles. You can also purchase ww ramen noodles on amazon.
      SmartPoints (Freestyle): 7

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