YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of spicy Sriracha chicken ramen loaded with fresh vegetables. Tender pieces of chicken dance alongside whole wheat ramen noodles in a light, flavorful broth accented with garlic, ginger, and a kick of Sriracha. This dish strikes a perfect balance of heat, umami, and crisp vegetable crunch, making it a satisfying and energizing meal.
INGREDIENTS
4 oz Chicken Breast
60 g Whole Wheat Ramen Noodles (cooked)
1 cup Low Sodium Chicken Broth
0.5 medium Red Bell Pepper
1 medium Carrot
1 cup Baby Spinach
1 tsp Sriracha Sauce
2 cloves Garlic
1 tsp Fresh Ginger
2 stalks Green Onions
PREPARATION
Thinly slice the red bell pepper, carrot, and green onions. Mince the garlic and grate the fresh ginger.
Cut the chicken breast into bite-sized pieces and toss with a teaspoon of Sriracha sauce, minced garlic, and grated ginger.
In a medium saucepan, bring the low sodium chicken broth to a simmer.
Meanwhile, cook the whole wheat ramen noodles according to package instructions; drain and set aside.
In a non-stick pan over medium heat, sauté the marinated chicken until just cooked through, about 4-5 minutes.
Add the red bell pepper and carrot to the pan with the chicken, cooking for an additional 2 minutes until they begin to soften.
Pour the simmering broth over the chicken and vegetables, and add the cooked noodles along with the baby spinach.
Simmer for 1-2 minutes until the spinach wilts and all ingredients are heated through.
Garnish with sliced green onions and an extra drizzle of Sriracha if desired. Serve hot and enjoy your spicy, nutritious bowl of ramen.