YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring tender chicken breast and a perfectly poached egg perched atop a bed of whole-grain ramen noodles, crisp broccoli, carrots, and red bell pepper. The dish is elevated with a fiery sriracha kick, a hint of garlic, and a soothing low-sodium chicken broth that ties the flavors together in a healthy, balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 large Egg
1 oz Dried Ramen Noodles
0.5 cup Broccoli
0.5 cup Carrots
0.5 cup Red Bell Pepper
1 tbsp Sriracha Sauce
1 clove Garlic
1 cup Low-Sodium Chicken Broth
PREPARATION
Slice the chicken breast into thin strips. Mince the garlic and dice the red bell pepper, carrots, and broccoli into bite-sized pieces.
In a medium saucepan, heat the chicken broth on medium heat. Add the minced garlic and bring the broth to a simmer.
Add the chicken strips to the simmering broth and cook for about 5-7 minutes until they are nearly cooked through.
Meanwhile, in a separate pot, cook the dried ramen noodles according to package instructions until al dente. Drain and set aside.
Once the chicken is almost done, carefully crack an egg into the simmering broth. Poach the egg for 3-4 minutes until the whites are set but the yolk remains runny.
Add the diced vegetables (broccoli, carrots, red bell pepper) to the broth and let them cook for an additional 2 minutes, ensuring they remain crisp and vibrant.
Stir in the sriracha sauce, adjust the seasoning if needed, and then carefully pour the hot mixture over the prepared ramen noodles in a serving bowl.
Garnish with additional sriracha if desired and serve immediately, enjoying the balance of spicy, savory broth with fresh, crunchy vegetables.