YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of spicy ramen that balances tender Sriracha-glazed chicken with a medley of fresh vegetables spiraled in a light chicken broth and ramen noodles. This recipe brings a punch of flavor with just the right kick, perfect for a filling yet balanced meal.
INGREDIENTS
4 oz Chicken Breast
50 g Ramen Noodles (dry)
1 cup Low-Sodium Chicken Broth
1 cup Mixed Vegetables (Carrot, Red Bell Pepper, Baby Spinach)
1 tbsp Sriracha Sauce
2 cloves Garlic
1 tsp Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Mince the garlic and grate the ginger.
In a small bowl, toss the chicken strips with half of the Sriracha sauce.
In a medium saucepan, bring the low-sodium chicken broth to a simmer. Add the minced garlic and grated ginger.
Add the ramen noodles and allow them to cook for about 3-4 minutes until they begin to soften.
In a separate skillet, quickly sauté the marinated chicken until it is cooked through and lightly caramelized, about 4-5 minutes.
Add the mixed vegetables to the broth with the noodles and let them soften for an additional 1-2 minutes.
Stir in the cooked chicken and drizzle with the remaining Sriracha sauce taste to your preference.
Serve hot, ensuring an even distribution of chicken, noodles, and vegetables.