YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Noodle Broth Bowl
Enjoy a bold bowl of warming noodle broth bursting with spicy sriracha, tender chicken, and a refreshing mix of fresh vegetables. This dish balances the heat of sriracha with zesty lime and aromatic ginger, creating a vibrant, satisfying meal perfect any time of day.
INGREDIENTS
6 oz Chicken Breast
2 oz Rice Noodles
1 cup Low Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 medium Carrot
2 stalks Scallions
2 cloves Garlic
1 tsp Fresh Ginger
1 tbsp Lime Juice
PREPARATION
Boil water in a saucepan and cook the rice noodles according to package instructions, then drain and set aside.
Season the chicken breast with a pinch of salt and pepper. In a non-stick skillet over medium heat, sear the chicken until cooked through (approximately 5-6 minutes per side), then let it rest and slice thinly.
In a medium pot, combine the low sodium chicken broth, sriracha sauce, minced garlic, grated fresh ginger, and a squeeze of lime juice. Bring to a simmer.
Add thinly sliced carrot and chopped scallions to the simmering broth and cook for 2-3 minutes until slightly tender.
Place the cooked rice noodles in a bowl, arrange the sliced chicken on top, and pour the hot broth over. Garnish with extra scallions if desired and serve immediately.