YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl of ramen featuring tender chicken breast tossed in a spicy sriracha sauce, nestled among a medley of crisp, fresh vegetables and hearty noodles. This dish brings a satisfying blend of heat and freshness that awakens your taste buds while keeping the meal perfectly balanced.
INGREDIENTS
4 oz Chicken Breast
50 g Ramen Noodles (Dry)
1 cup Mixed Vegetables (Spinach, Bell Pepper, Carrot)
1 cup Low-Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 clove Garlic, minced
1 tsp Ginger, grated
2 tbsp Scallions, sliced
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper.
In a small bowl, mix the sriracha sauce with minced garlic and grated ginger.
Heat a non-stick pan over medium-high heat and sear the chicken strips until golden and just cooked through, about 4-5 minutes. Add the sriracha mixture in the final minute to coat the chicken.
Meanwhile, cook the dry ramen noodles according to package instructions until al dente, then drain.
In a separate pot, warm the low-sodium chicken broth until simmering. Add the mixed vegetables and let them soften slightly for 2 minutes.
Combine the cooked noodles, chicken, and broth with vegetables in a large bowl. Toss gently to mix all the flavors together.
Top with sliced scallions for a fresh finish, and serve hot.