Place the thinly sliced, boneless, skinless chicken breasts in a mixing bowl. Add one tablespoon soy sauce, one tablespoon cornstarch, and 1/4 teaspoon black pepper. Toss everything together until the chicken pieces are well coated. Set aside to marinate while you prepare the other ingredients—this helps the chicken stay tender and flavorful during stir-frying.

Begin by washing and preparing your vegetables. Thinly slice the red bell pepper and julienne, thinly slice the carrot, trim the snap peas, and cut the green onions. Set these aside on a plate or tray. In a small mixing bowl, combine and mix the soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, brown sugar, rice vinegar, sriracha (or chilli garlic sauce), and water. Whisk well until the sauce is smooth and the sugar is dissolved. Place the bowl of sauce next to your prepped veggies for easy access during stir-frying.

Take a medium saucepan of water to a boil over high heat. Add the ramen noodles (without the seasoning packets) and cook according to the package instructions, typically 2 to 3 minutes, until they are just tender but still springy to the bite. Immediately drain the noodles in a colander and rinse briefly under cold water to stop the cooking and keep them from sticking together. Set the cooked noodles aside while you stir-fry the other ingredients.

Heat one tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the marinated chicken slices in a single layer. Let them cook undisturbed for 1–2 minutes, then stir-fry for an additional 2–3 minutes until the chicken is cooked through and lightly browned. Transfer the cooked chicken to a clean plate and set aside. Wipe out the pan if needed, ready for the next step.

In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil if needed and heat over medium-high. Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant. Then, add the sliced red bell pepper, julienned carrot, and snap peas. Stir-fry the vegetables for 2–3 minutes, just until they’re crisp-tender and vibrant. Stir frequently to prevent burning and ensure the vegetables cook evenly.

Return the cooked chicken to the skillet with the vegetables. Add the drained ramen noodles to the pan, then pour in the prepared stir-fry sauce. Using tongs or a spatula, gently toss everything together so the sauce coats the chicken, noodles, and veggies evenly. Stir-fry for 2–3 minutes, just until everything is heated through and the noodles are glossy and flavorful. Taste and adjust seasoning if needed.

Remove the skillet from the heat. Sprinkle the stir-fry with sliced green onions and toasted sesame seeds for added crunch and flavour. Give everything one last gentle toss, then transfer the chicken ramen stir fry to a large serving platter or individual bowls. Serve hot, ensuring each portion contains a generous amount of chicken, vegetables, and noodles. Enjoy it immediately while it’s fresh and vibrant!