Description
A bold and flavorful dish featuring tender chicken and ramen noodles in a creamy garlic sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon chili paste (or sriracha for extra heat)
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 4 cups chicken broth
- 2 packs of instant ramen noodles (discard seasoning packet)
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
- Red pepper flakes (optional, for extra heat)
- Fresh cilantro (optional, for garnish)
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the chicken slices and cook for 6-7 minutes, or until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add sesame oil and minced garlic. Sauté for 1-2 minutes, or until fragrant.
- Add the chili paste (or sriracha) and soy sauce to the skillet. Stir well to combine.
- Pour in the chicken broth and bring to a simmer. Add the ramen noodles and cook according to package instructions.
- Once the noodles are cooked, reduce the heat and stir in the heavy cream. Mix well until the sauce is creamy and smooth.
- Return the chicken to the skillet and stir to combine with the sauce and noodles.
- Garnish with green onions, sesame seeds, red pepper flakes, and cilantro. Serve hot.
Notes
- Adjust the amount of chili paste or sriracha to your heat preference.
- For a lighter version, substitute heavy cream with coconut milk.
- This dish can be made vegetarian by omitting the chicken and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg