YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of spicy sriracha chicken ramen featuring tender chicken breast, whole wheat ramen noodles, and a colorful medley of fresh vegetables. The harmonious balance of heat from the sriracha and the soothing taste of ginger and garlic in a savory chicken broth makes this dish both satisfying and energizing.
INGREDIENTS
150 grams Chicken Breast
50 grams Whole Wheat Ramen Noodles
50 grams Broccoli
30 grams Carrot
40 grams Red Bell Pepper
1 tbsp Sriracha Sauce
1 cup Low-Sodium Chicken Broth
1 clove Garlic
1 tsp Fresh Ginger
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper.
Chop the broccoli into small florets, peel and slice the carrot, and julienne the red bell pepper.
Mince the garlic and grate the fresh ginger.
In a medium pot, bring the low-sodium chicken broth to a simmer. Add the garlic and ginger, letting the flavors meld for about 3-4 minutes.
Add the chicken strips to the broth and cook for approximately 5-6 minutes until the chicken is fully cooked.
Meanwhile, cook the whole wheat ramen noodles according to package instructions, then drain and set aside.
Add the chopped vegetables to the broth with the chicken and simmer for an additional 2-3 minutes until they are tender but still retain some crunch.
Stir in the sriracha sauce, adjusting the amount according to your desired spice level.
Divide the cooked noodles between bowls and ladle the hot, spicy broth with chicken and vegetables over the noodles. Serve immediately.