YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
A vibrant bowl of spicy sriracha-infused chicken ramen loaded with crunchy fresh vegetables. This dish features tender chicken breast, hearty whole wheat ramen noodles, and a colorful medley of bok choy, carrots, red bell peppers, and mushrooms, all simmered in a savory low-sodium chicken broth. The burst of heat from Sriracha, complemented by hints of garlic and ginger, creates an exciting balance of flavors perfect for a nutritious meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Ramen Noodles (dry)
1 cup Mixed Vegetables (bok choy, carrot, red bell pepper, mushrooms)
1 cup Low Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 clove Garlic, minced
1 tsp Fresh Ginger, minced
2 tbsp Green Onions, chopped
PREPARATION
Prepare the chicken breast by slicing it into thin strips to allow quick cooking and maximum absorption of flavors.
Cook the whole wheat ramen noodles according to package instructions (usually by boiling in water until tender), then drain and set aside.
In a medium saucepan, heat a small amount of water or broth over medium heat and add the minced garlic and ginger, sautéing briefly until fragrant.
Add the chicken strips to the pan and cook until they begin to brown, ensuring they are almost cooked through.
Pour in the low-sodium chicken broth and bring it to a simmer. Stir in the Sriracha sauce to infuse the broth with a spicy kick.
Add the mixed vegetables to the simmering broth and cook until they are crisp-tender, about 3-4 minutes.
Mix in the cooked ramen noodles and gently toss to combine, allowing the flavors to meld together.
Finish by garnishing with chopped green onions and serve hot.