Spiced Carbonated Sangaria Ramuné Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A vibrant chicken stir fry featuring the unique sweetness and fizz of Sangaria Ramuné soda, balanced with aromatic spices and crisp vegetables. This Asian fusion recipe, ready in about 25 minutes, pairs boneless chicken breast, Sangaria Ramuné soda, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, thinly sliced boneless chicken breast
• 1/2 cup Sangaria Ramuné soda
• 2 tbsp vegetable oil
• 1 medium, julienned red bell pepper
• 1 small, thinly sliced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 2 stalks, sliced green onions
• 1 tsp, toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz thinly sliced boneless chicken breast and stir fry for 4-5 minutes until the edges turn golden and chicken is nearly cooked through.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the pan, stirring constantly for 30 seconds until fragrant.
3. Step 3: Toss in 1 medium julienned red bell pepper and 1 small thinly sliced yellow onion. Stir fry for 3 minutes until vegetables start to soften but remain crisp.
4. Step 4: Pour in 1/2 cup Sangaria Ramuné soda and 3 tbsp soy sauce, stirring to combine. Let the mixture simmer for 2 minutes to reduce slightly and infuse flavor.
5. Step 5: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water until smooth. Pour this slurry into the wok and stir continuously for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Drizzle 1 tsp sesame oil over the stir fry and toss with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately over steamed rice or noodles.