YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Savor the perfect balance of spice and freshness in this vibrant bowl. Tender chicken melds with noodles and crisp vegetables, all doused in a fiery sriracha-infused sauce. It's a bowl that delivers comfort with a kick, celebrating each ingredient’s texture and flavor.
INGREDIENTS
3 oz Chicken Breast
1/2 package Ramen Noodles
1 cup Broccoli Florets
1/2 cup Shredded Carrots
1 tbsp Sriracha Sauce
1 tsp Sesame Oil
1 tbsp Low-Sodium Soy Sauce
1 clove Minced Garlic
2 tbsp Sliced Green Onions
PREPARATION
Thinly slice the chicken breast into bite-sized strips and season lightly with a pinch of salt and pepper if desired.
Heat the sesame oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
Add the chicken strips to the skillet and cook until lightly browned and cooked through, about 5-6 minutes.
In the meantime, cook the ramen noodles according to package instructions, discarding the flavor packet. Drain and set aside.
Steam or lightly sauté the broccoli and carrots until they are crisp-tender, about 3-4 minutes.
In a large bowl, combine the cooked noodles, chicken, and vegetables. Drizzle with low-sodium soy sauce and sriracha sauce.
Toss everything together until evenly coated. Top with sliced green onions for a bright finish.
Serve warm and enjoy your spicy, flavorful ramen bowl.