YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl of spicy chicken ramen featuring tender chicken breast, wholesome whole wheat ramen noodles, and crisp fresh vegetables infused with a kick of sriracha and aromatic ginger-garlic broth. This dish balances heat, texture, and nutrition perfectly, making it a satisfying meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1 cup Low-Sodium Chicken Broth
1 oz Whole Wheat Ramen Noodles (dry)
1/2 cup Broccoli
1/2 cup Shredded Carrot
1/2 cup Spinach
1 tbsp Sriracha Sauce
1 tsp Sesame Oil
1 clove Garlic
1 tsp Fresh Ginger
2 tbsp Green Onion
PREPARATION
Slice the chicken breast into thin strips and marinate briefly with a pinch of salt and half of the minced garlic and ginger.
Heat a small drizzle of sesame oil in a pan and sauté the remaining garlic and ginger until fragrant.
Add the chicken strips to the pan and cook until lightly browned and just cooked through.
In a small pot, bring the low-sodium chicken broth to a simmer, then add the whole wheat ramen noodles and cook according to package instructions until tender.
Mix in the broccoli, shredded carrot, and spinach with the noodles and let the vegetables soften slightly.
Stir in the sriracha sauce, then add the cooked chicken, combining well.
Garnish with chopped green onions and a drizzle more of sesame oil if desired before serving.