Fiery Chicken Ramen with Creamy Garlic Sauce
A spicy and creamy ramen dish that combines tender chicken, fresh vegetables, and a rich garlic sauce, perfect for a satisfying weeknight dinner.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 3 packs instant ramen noodles
- 1 tablespoon soy sauce
- 1 tablespoon spicy chili paste
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 2 pieces green onions, chopped
- 1 tablespoon sesame seeds
- to taste Salt and pepper
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- to taste Salt
Instructions
Prepare the Sauce
- In a bowl, mix mayonnaise, rice vinegar, honey, and minced garlic. Add a pinch of salt. Stir until well combined and set aside.
Cook the Chicken
- Heat vegetable oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and cooked through.
- Remove from skillet and let rest.
Make the Broth
- In the same skillet, add minced garlic and ginger. Sauté for a minute until fragrant.
- Add chicken broth, soy sauce, and spicy chili paste. Let it boil.
Add the Vegetables
- Toss in broccoli florets and sliced bell peppers into the broth. Let them cook for about 5 minutes until just tender.
Cook the Noodles
- In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain and set aside.
Combine Everything
- Slice the cooked chicken into strips.
- Add ramen noodles to the broth and mix well.
Serve
- Divide the ramen mixture into bowls.
- Top with sliced chicken, drizzle creamy garlic sauce, and sprinkle with green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Keep the creamy garlic sauce separate to maintain its consistency.