YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Savor a vibrant bowl of spicy Sriracha-infused chicken ramen loaded with crisp fresh vegetables. Tender chicken breast, whole wheat ramen noodles, and a medley of spinach, bell pepper, and carrots come together in a light, aromatic broth spiked with the perfect touch of sriracha and toasted sesame oil. This dish offers a well-balanced fusion of flavors and textures, making it a perfect choice for a nutritious and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1 serving (50g) Whole Wheat Ramen Noodles
1 cup Spinach
1/2 cup sliced Red Bell Pepper
1/2 cup Shredded Carrots
1 cup Low Sodium Chicken Broth
1 tsp Sriracha Sauce
1 tsp Sesame Oil
1 clove Garlic
PREPARATION
Thinly slice the chicken breast into bite-sized strips and mince the garlic.
In a small saucepan, heat the sesame oil over medium heat. Sauté the garlic until fragrant, about 30 seconds.
Add the chicken strips to the pan and cook until lightly browned and nearly cooked through, about 3-4 minutes.
Pour in the low sodium chicken broth and bring to a simmer. Stir in the sriracha sauce.
Add the whole wheat ramen noodles and let them cook in the broth for 3-4 minutes until tender.
Stir in the spinach, red bell pepper, and shredded carrots, and simmer for an additional 1-2 minutes until the vegetables are just wilted but still crisp.
Taste and adjust seasoning if necessary, then serve hot for a hearty, spicy, and nutritious meal.