YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring tender chicken breast tossed with half a serving of hearty ramen noodles, crisp broccoli, carrots, and red bell peppers, all brought together by a bold, spicy sriracha and garlic ginger sauce. Perfectly satisfying with a punch of protein and a balanced, refreshing crunch.
INGREDIENTS
4 ounces Chicken Breast
1/2 package Ramen Noodles (dried)
1 cup Broccoli Florets
1/2 cup Carrot Slices
1/2 medium Red Bell Pepper
1 tsp Sriracha Sauce
1 tbsp Low Sodium Soy Sauce
1 Garlic Clove
1 tsp Fresh Ginger
1/2 tsp Sesame Oil
1 Green Onion
PREPARATION
Thinly slice the chicken breast into bite-sized strips.
In a small bowl, combine minced garlic, grated ginger, sriracha sauce, and low sodium soy sauce. Add sesame oil to create a flavorful marinade.
Toss the chicken strips with the marinade and let sit for 10 minutes.
Meanwhile, cook the ramen noodles according to package instructions, but use only half the package amount; drain and set aside.
Lightly steam the broccoli florets, carrot slices, and red bell pepper strips until just tender yet still crisp.
In a skillet over medium-high heat, sauté the marinated chicken until fully cooked, about 5-6 minutes.
Add the cooked noodles and steamed vegetables to the skillet, stirring to combine and heat through.
Garnish with chopped green onion and adjust seasoning with extra sriracha if desired before serving.