Description
A bold and comforting bowl of spicy seared chicken nestled in a rich, garlic-infused creamy broth, served over chewy ramen noodles. This dish combines heat, creaminess, and umami for a restaurant-style experience at home.
Ingredients
2 boneless skinless chicken breasts (or thighs)
1 tsp paprika
1 tsp chili powder
½ tsp salt
½ tsp black pepper
1 tsp sesame oil
1 tbsp vegetable oil
4 cloves garlic, minced
3 cups chicken broth
½ cup heavy cream
2 packs ramen noodles (fresh or dried)
1 tbsp soy sauce
1 tsp chili oil
1 green onion, chopped
Instructions
- Slice the chicken into bite-sized pieces and season with paprika, chili powder, salt, and pepper.
- Heat sesame oil and vegetable oil in a large pot or skillet over medium-high heat.
- Sear the chicken until browned and cooked through, about 5 to 6 minutes.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring it to a boil.
- Add the ramen noodles and cook according to package instructions (2–3 minutes for fresh or 4–5 minutes for dried).
- Reduce heat to low, stir in the heavy cream, soy sauce, and chili oil.
- Simmer for 2 to 3 minutes to develop a rich, silky broth.
- Taste and adjust seasoning or chili oil to your preference.
- Divide into bowls, top with chopped green onion, and serve hot.
Notes
Use rotisserie chicken to save time.
For dairy-free, substitute heavy cream with coconut milk.
Add veggies like bok choy, spinach, or mushrooms to bulk up the dish.
Add miso paste or gochujang for extra depth and spice.
Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
