YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
A vibrant bowl of ramen featuring tender chicken, crisp fresh vegetables, and a spicy kick of Sriracha, all simmered in a savory low-sodium chicken broth. This dish offers a balanced mix of protein, carbs, and healthy fats, perfect for a satisfying meal at any time of the day.
INGREDIENTS
3 oz Chicken Breast
2 oz Whole Wheat Ramen Noodles (dry)
1/2 cup sliced Bell Pepper
1 cup Baby Spinach
1/2 cup sliced Mushrooms
1 cup Low-Sodium Chicken Broth
1 tsp Sriracha Sauce
1 clove Garlic
1 tsp Ginger
1/2 tsp Sesame Oil
PREPARATION
Slice the chicken breast into thin strips or bite-sized pieces and season lightly with salt and pepper if desired.
In a medium saucepan, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Add the chicken pieces to the pan and cook until lightly browned on all sides, approximately 4-5 minutes.
Pour in the low-sodium chicken broth and bring the mixture to a simmer.
Stir in the sliced bell pepper, mushrooms, and baby spinach. Allow the vegetables to soften slightly, about 2 minutes.
Meanwhile, cook the whole wheat ramen noodles according to package instructions until al dente, then drain.
Add the cooked noodles into the broth with chicken and vegetables.
Stir in the Sriracha sauce, adjusting the amount to your spice preference.
Simmer everything together for another minute, then ladle into bowls and serve hot.