YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
A vibrant bowl filled with tender chicken, hearty whole wheat ramen noodles, and crisp fresh vegetables, all tossed in a fiery Sriracha sauce and a touch of sesame oil. This dish brings together a balanced mix of protein, carbs, and flavor, perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
50g Whole Wheat Ramen Noodles
1 cup Broccoli
1 medium Carrot
1/2 cup Bean Sprouts
1 cup Low Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 tsp Sesame Oil
1 tsp Low Sodium Soy Sauce
2 tbsp Green Onions
PREPARATION
Bring the chicken broth to a simmer in a medium saucepan.
Thinly slice the carrot and chop the broccoli into bite-sized florets. Rinse the bean sprouts and slice the green onions.
Cut the chicken breast into small, bite-sized strips for quick cooking.
In a separate pot, cook the whole wheat ramen noodles according to package instructions until al dente. Drain and set aside.
In a non-stick skillet, heat sesame oil over medium heat and sauté the chicken strips until cooked through and lightly browned.
Add the chopped vegetables to the skillet and stir-fry for 2 minutes until they are crisp-tender.
Mix in the sriracha sauce and low sodium soy sauce, ensuring the chicken and vegetables are evenly coated.
Combine the cooked noodles with the simmering chicken broth, then add the chicken and vegetable mixture.
Garnish with green onions and serve hot, enjoying the blend of spicy, savory, and fresh flavors.