YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
A vibrant bowl of ramen that balances spicy and savory notes with tender chicken and crisp vegetables. This bowl features juicy chicken breast, whole-wheat ramen, and a medley of fresh vegetables, all enlivened by zesty sriracha and aromatic ginger and garlic. Perfectly satisfying for a quick yet nourishing meal.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole-Wheat Ramen Noodles (dry)
1 cup Low-Sodium Chicken Broth
1 cup Mixed Fresh Vegetables
1 tablespoon Sriracha Sauce
2 cloves Garlic
1 teaspoon Fresh Ginger
1 teaspoon Sesame Oil
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Mince the garlic and grate the ginger.
In a medium saucepan, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
Add the chicken slices and sauté until they begin to brown, about 3-4 minutes.
Pour in the low-sodium chicken broth and bring it to a simmer. Add the sriracha sauce, stirring well to combine.
Add the dried whole-wheat ramen noodles to the saucepan and cook according to package instructions, usually 3-4 minutes, ensuring the noodles remain al dente.
When the noodles are nearly done, toss in the mixed fresh vegetables and allow them to heat through, about 1-2 minutes.
Taste and adjust the spice level by adding more sriracha if desired.
Transfer the ramen bowl into a serving bowl and enjoy immediately while hot.