YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl of tender sriracha-glazed chicken tossed with whole wheat ramen noodles and crisp fresh vegetables. This dish is bursting with layers of flavor from zesty sriracha, aromatic garlic and ginger, and lightly steamed vegetables for a satisfying crunch. Perfect for a balanced meal that energizes and delights your palate.
INGREDIENTS
4 oz Chicken Breast
1 serving Whole Wheat Ramen Noodles (50g dry)
1/2 cup sliced Carrots
1/2 cup sliced Red Bell Pepper
1 cup Spinach
1 tbsp Sriracha Sauce
1 clove Garlic
1 tsp grated Fresh Ginger
2 tbsp chopped Green Onions
PREPARATION
Slice the chicken breast into thin strips and marinate with sriracha sauce, minced garlic, and grated ginger for at least 15 minutes.
Bring a pot of water to boil and cook the whole wheat ramen noodles according to package instructions. Drain and set aside.
In a non-stick skillet, cook the marinated chicken over medium-high heat until fully cooked and slightly charred on the edges.
While the chicken cooks, lightly sauté the sliced carrots and red bell pepper for 2-3 minutes, keeping them crisp.
In a large bowl, combine the cooked noodles, sautéed vegetables, fresh spinach, and cooked chicken.
Drizzle any remaining sriracha or a splash of soy sauce over the bowl, and garnish with chopped green onions.
Mix well and serve immediately while hot.