Fiery Chicken Ramen with Velvety Garlic Sauce
This dish features tender chicken thighs marinated in a spicy sauce, served over ramen noodles in a flavorful broth, topped with a creamy garlic sauce.
Ingredients
- 2 pieces boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon sesame oil
- 2 cups chicken broth
- 2 packs instant ramen noodles
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 pieces green onions
- 2 cloves garlic
- ½ cup heavy cream
- 1 tablespoon butter
- to taste salt
- to taste black pepper
- optional red pepper flakes
- for garnish toasted sesame seeds
Instructions
- Marinate the chicken by whisking soy sauce, Sriracha, and sesame oil, then refrigerate for 30 minutes.
- Cook the marinated chicken in a skillet over medium heat for 5-7 minutes on each side until fully cooked.
- In a large pot, simmer chicken broth with sliced mushrooms and minced garlic for 5 minutes.
- Bring the broth to a boil and cook ramen noodles according to package instructions, about 3-4 minutes.
- In the last minute, add baby spinach to the pot and let it wilt.
- In a small saucepan, melt butter, then add heavy cream and simmer for 3-4 minutes until thickened.
- Season the garlic sauce with salt and pepper to taste.
- Assemble the ramen by distributing noodles and broth into bowls, topping with sliced chicken and garlic sauce.
- Garnish with green onions, sesame seeds, and red pepper flakes.
- Serve hot and enjoy the spicy and creamy flavors.
Notes
For an extra kick, add more Sriracha or red pepper flakes.