YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant and flavorful dish featuring tender chicken breast, perfectly cooked ramen noodles, and a medley of crisp vegetables, all elevated by a spicy kick from sriracha and a hint of sesame oil. This bowl is both nourishing and satisfying, with a harmonious balance of protein, carbs, and a touch of healthy fats.
INGREDIENTS
4 oz Chicken Breast
50 g Whole Wheat Ramen Noodles
0.5 cup sliced Carrot
0.5 cup sliced Red Bell Pepper
1 cup Spinach
0.25 cup chopped Yellow Onion
1 cup Low Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 tsp Sesame Oil
PREPARATION
Slice the chicken breast into thin strips and lightly season with salt and pepper if desired.
In a medium saucepan, bring the low sodium chicken broth to a simmer over medium heat.
Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes.
While the noodles are cooking, heat the sesame oil in a skillet over medium heat. Sauté the yellow onions until they begin to soften, then add the carrot slices and red bell pepper. Cook for about 2-3 minutes until slightly tender.
Add the chicken strips to the skillet and stir-fry until the chicken is cooked through, about 4-5 minutes.
Mix in the spinach and drizzle in the sriracha sauce, allowing the spinach to wilt slightly.
Combine the cooked noodles and broth with the sautéed chicken and vegetables. Toss gently to ensure all ingredients are well distributed.
Serve the ramen hot, garnished with an extra drizzle of sriracha if desired.