YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl of ramen with tender chicken breast, crisp fresh vegetables, and a spicy kick of sriracha, all united by a light broth and delicate shirataki noodles. This dish offers an explosion of flavors balanced with healthful ingredients that are perfect for a nutritious meal any time of day.
INGREDIENTS
7 oz Chicken Breast
50 g Broccoli
50 g Carrot
50 g Red Bell Pepper
50 g Mushrooms
100 g Shirataki Noodles
1 cup Low Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 large Egg White
1 tsp Sesame Oil
1 clove Fresh Garlic
1 tsp Fresh Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips.
Chop broccoli, carrot, red bell pepper, and mushrooms into similarly sized pieces for even cooking.
Mince the garlic and grate the ginger.
Heat the sesame oil in a large pan over medium heat and sauté the garlic and ginger for about 30 seconds until fragrant.
Add the chicken strips and stir-fry until lightly golden on the outside, about 3-4 minutes.
Add the chopped vegetables and continue stir-frying for an additional 3 minutes until they start to soften but remain crisp.
Pour in the low sodium chicken broth and add the shirataki noodles, then let the mixture simmer for 2 minutes.
Stir in the sriracha sauce, mixing well to ensure all flavors combine.
Finally, gently stir in the egg white and cook for another minute until it is just set.
Serve the spicy chicken ramen bowl hot and enjoy the fresh and zesty flavors.