YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Fresh Vegetable Ramen
A vibrant bowl of ramen featuring tender chicken breast, fresh crisp vegetables, and a kick of spicy Sriracha, balanced with whole wheat noodles and a light, flavorful broth. This dish promises a delightful mix of textures and robust flavors perfect for a satisfying meal.
INGREDIENTS
5 oz Chicken Breast (~142g)
50g Whole Wheat Ramen Noodles
1 medium Carrot
0.5 cup Red Bell Pepper
1 cup Bok Choy
0.5 cup Low-Sodium Chicken Broth
1 tbsp Sriracha Sauce
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.
Bring the low-sodium chicken broth to a simmer in a small pot.
Add the chicken strips to the simmering broth and cook until no longer pink in the center, about 5-7 minutes.
Meanwhile, cook the whole wheat ramen noodles according to package instructions, then drain and set aside.
Julienne the carrot, slice the red bell pepper, and roughly chop the bok choy.
Add the prepared vegetables to the simmering broth with chicken in the last 2 minutes of cooking to keep them crisp.
Mix in the Sriracha sauce for a spicy kick and stir well.
Combine the cooked noodles with the chicken and vegetable broth in a large bowl.
Serve hot and enjoy the harmonious blend of spice, savory chicken, and vibrant vegetable flavors.