Ingredients
Scale
This recipe is all about using what you have on hand and making it work. Here’s what you’ll need:
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 packs of ramen noodles (discard the seasoning)
- 1 cup sliced mushrooms
- 2 cups spinach or kale
- 2 green onions, sliced
- 1 soft-boiled egg per serving (optional)
- Lime wedges for serving
Feel free to swap the spinach for any leafy greens you have or add extra veggies like bell peppers or carrots for some crunch.
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper, then sear them in the pot until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same pot, add garlic and ginger. Sauté until fragrant, roughly 1 minute.
- Add chicken broth, soy sauce, and sriracha to the pot. Stir well, scraping any bits from the bottom of the pot for extra flavor.
- Return the chicken to the pot, reduce the heat, and let it simmer for 15-20 minutes until the chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot. Add mushrooms and cook for another 5 minutes.
- While the broth simmers, cook the ramen noodles according to package instructions (without the seasoning packet) and set aside.
- Add spinach or kale to the pot and let it wilt for a minute.
- To serve, divide the noodles into bowls, ladle the broth over the noodles, and top each with shredded chicken, a soft-boiled egg, green onions, and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Fiery Chicken Ramen, recipe, cooking, food
