YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl of spicy Sriracha chicken ramen loaded with crisp fresh vegetables. Tender chicken, perfectly cooked ramen noodles, and a medley of broccoli, red bell pepper, carrot, and bok choy are tossed in a zesty Sriracha-garlic-ginger sauce, creating a satisfying and healthful meal that's both comforting and energizing.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Ramen Noodles
1/2 cup chopped Broccoli
1/2 cup sliced Red Bell Pepper
1/2 cup shredded Carrot
1/2 cup chopped Bok Choy
1 tablespoon Sriracha Sauce
1 tablespoon Low-Sodium Soy Sauce
1 teaspoon minced Fresh Ginger
1 clove minced Garlic
PREPARATION
Thinly slice the chicken breast into bite-sized strips.
In a bowl, mix the Sriracha sauce, low-sodium soy sauce, minced ginger, and garlic to create the spicy sauce.
Heat a non-stick pan over medium-high heat and lightly sear the chicken strips until they are cooked through and have a slight char, about 4-5 minutes. Pour in half of the sauce during the last minute of cooking to glaze the chicken.
Meanwhile, prepare the ramen noodles according to package instructions. Drain and set aside.
In the same pan, quickly sauté the chopped broccoli, red bell pepper, shredded carrot, and bok choy for 2-3 minutes, keeping them crisp and vibrant.
Add the cooked ramen noodles to the pan with the vegetables and pour in the remaining spicy sauce. Toss everything together until well combined.
Plate the noodles and vegetables, then top with the glazed chicken strips. Serve hot and enjoy your bold, spicy, and nutritious ramen bowl.