Description
A spicy and creamy ramen dish featuring tender chicken thighs and a rich garlic sauce.
Ingredients
Scale
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken thighs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 ounces ramen noodles
- 1 cup baby spinach
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Instructions
- In a large pot, combine chicken broth, soy sauce, sriracha, and sesame oil. Bring to a simmer over medium heat.
- Season chicken thighs with garlic powder, onion powder, salt, and pepper. In a separate skillet, heat a little oil over medium-high heat and cook the chicken for about 5-7 minutes on each side, or until cooked through. Remove from skillet and let rest before slicing.
- In the same pot with the broth, add ramen noodles and cook according to package instructions, usually about 4-5 minutes.
- While the noodles are cooking, prepare the creamy garlic sauce. In a small saucepan, combine heavy cream, minced garlic, and lemon juice. Heat over low, stirring frequently, until warmed through.
- Once the noodles are cooked, stir in the baby spinach until wilted.
- To serve, divide the ramen and broth into bowls, top with sliced chicken, drizzle with creamy garlic sauce, and garnish with green onions and sesame seeds.
Notes
- For a spicier kick, add more sriracha or a dash of chili flakes.
- You can also substitute the chicken with tofu for a vegetarian option.
- Consider adding other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg