YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Savor this vibrant, spicy Ramen bowl featuring succulent chicken breast, al dente noodles, and a rainbow of crisp, fresh vegetables. Infused with a zesty sriracha kick and a hint of soy, this dish offers a delicate balance of heat, tang, and umami, making it a perfect nutritious meal that satisfies both flavor and fitness goals.
INGREDIENTS
4 oz Chicken Breast
1 oz dry Ramen Noodles
1 cup Broccoli
1 medium Carrot
1/2 medium Red Bell Pepper
1 tsp Sriracha Sauce
1 tsp Low Sodium Soy Sauce
1 clove Minced Garlic
1 tsp Sesame Oil
2 pieces Green Onions
PREPARATION
Slice the chicken breast into thin strips and set aside.
Bring a pot of water to boil and add the dry ramen noodles. Cook according to package instructions (usually about 3-4 minutes) until just tender; drain and set aside.
In a large pan, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the chicken strips to the pan and cook until lightly browned and mostly cooked through, about 5-6 minutes.
Toss in the broccoli, sliced carrot, and red bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Drizzle in the sriracha sauce and low sodium soy sauce, stirring well to coat the chicken and vegetables evenly.
Add the cooked ramen noodles to the pan and gently toss to merge all the flavors.
Garnish with chopped green onions and serve warm.