Name: Fiery Chicken Ramen with Creamy Garlic Sauce
Ingredients: Chicken Thighs: 1.5 lbs, boneless, skinless, cut into bite-sized pieces. Chicken thighs are preferred for their juiciness and flavor, which hold up well in the fiery marinade and broth.; Ramen Noodles: 8 oz, dried ramen noodles. Choose your favorite type; fresh or dried both work well. Look for good quality ramen noodles for the best texture.; Chicken Broth: 8 cups, low sodium chicken broth. A rich chicken broth is the foundation of the ramen soup, providing depth and flavor. Low sodium allows you to control the salt content.; Soy Sauce: 1/4 cup, low sodium soy sauce. Adds umami and saltiness to both the marinade and the broth, enhancing the overall flavor profile.; Rice Vinegar: 2 tablespoons. Provides a tangy counterpoint to the richness of the broth and the creamy sauce, balancing the flavors.; Sesame Oil: 1 tablespoon, toasted sesame oil. Offers a nutty aroma and flavor, characteristic of Asian cuisine, and adds complexity to the dish.; Garlic: 6 cloves, minced. Fresh garlic is essential for the creamy garlic sauce and infuses the dish with its pungent and aromatic properties.; Ginger: 1 tablespoon, freshly grated ginger. Adds warmth and a subtle spicy note, complementing the garlic and chili flavors.; Gochujang (Korean Chili Paste): 2-3 tablespoons, adjust to taste. Gochujang is the key to the “fiery” element, providing a deep, fermented chili flavor and heat. Start with less and add more to control the spice level.; Honey: 1 tablespoon. Balances the spiciness and adds a touch of sweetness, enhancing the overall flavor complexity.; Mayonnaise: 1/2 cup, full-fat mayonnaise. Forms the base of the creamy garlic sauce, providing richness and emulsification.; Heavy Cream: 1/4 cup. Adds extra creaminess and luxuriousness to the garlic sauce, making it even more decadent.; Lime Juice: 1 tablespoon, fresh lime juice. Brightens the creamy garlic sauce and adds a zesty touch, balancing the richness.; Green Onions: 2-3, thinly sliced, for garnish. Adds freshness, a mild oniony bite, and visual appeal as a garnish.; Sesame Seeds: 1 tablespoon, toasted sesame seeds, for garnish. Provides a nutty flavor and a pleasant textural contrast as a garnish.; Optional Garnishes: Soft boiled eggs (halved), nori sheets (cut into strips), bean sprouts, chili flakes, sriracha, kimchi. These allow for customization and added layers of flavor and texture.

Ingredients

Chicken Thighs: 1.5 lbs, boneless, skinless, cut into bite-sized pieces. Chicken thighs are preferred for their juiciness and flavor, which hold up well in the fiery marinade and broth.
Ramen Noodles: 8 oz, dried ramen noodles. Choose your favorite type; fresh or dried both work well. Look for good quality ramen noodles for the best texture.
Chicken Broth: 8 cups, low sodium chicken broth. A rich chicken broth is the foundation of the ramen soup, providing depth and flavor. Low sodium allows you to control the salt content.
Soy Sauce: 1/4 cup, low sodium soy sauce. Adds umami and saltiness to both the marinade and the broth, enhancing the overall flavor profile.
Rice Vinegar: 2 tablespoons. Provides a tangy counterpoint to the richness of the broth and the creamy sauce, balancing the flavors.
Sesame Oil: 1 tablespoon, toasted sesame oil. Offers a nutty aroma and flavor, characteristic of Asian cuisine, and adds complexity to the dish.
Garlic: 6 cloves, minced. Fresh garlic is essential for the creamy garlic sauce and infuses the dish with its pungent and aromatic properties.
Ginger: 1 tablespoon, freshly grated ginger. Adds warmth and a subtle spicy note, complementing the garlic and chili flavors.
Gochujang (Korean Chili Paste): 2-3 tablespoons, adjust to taste. Gochujang is the key to the “fiery” element, providing a deep, fermented chili flavor and heat. Start with less and add more to control the spice level.
Honey: 1 tablespoon. Balances the spiciness and adds a touch of sweetness, enhancing the overall flavor complexity.
Mayonnaise: 1/2 cup, full-fat mayonnaise. Forms the base of the creamy garlic sauce, providing richness and emulsification.
Heavy Cream: 1/4 cup. Adds extra creaminess and luxuriousness to the garlic sauce, making it even more decadent.
Lime Juice: 1 tablespoon, fresh lime juice. Brightens the creamy garlic sauce and adds a zesty touch, balancing the richness.
Green Onions: 2-3, thinly sliced, for garnish. Adds freshness, a mild oniony bite, and visual appeal as a garnish.
Sesame Seeds: 1 tablespoon, toasted sesame seeds, for garnish. Provides a nutty flavor and a pleasant textural contrast as a garnish.
Optional Garnishes: Soft boiled eggs (halved), nori sheets (cut into strips), bean sprouts, chili flakes, sriracha, kimchi. These allow for customization and added layers of flavor and texture.

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a medium bowl, combine the bite-sized chicken pieces, soy sauce, rice vinegar, sesame oil, grated ginger, and 1-2 tablespoons of gochujang (depending on your spice preference). Mix well to ensure the chicken is evenly coated in the marinade. Let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor. The longer it marinates, the more flavorful and tender the chicken will become.
Prepare the Creamy Garlic Sauce: While the chicken is marinating, prepare the creamy garlic sauce. In a small bowl, whisk together the mayonnaise, minced garlic, heavy cream, and lime juice. Stir until smooth and creamy. Taste and adjust seasoning with a pinch of salt and pepper if needed. Set aside the sauce, allowing the garlic flavor to meld while you cook the ramen.
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil (vegetable or canola oil works well). Once the skillet is hot, add the marinated chicken, ensuring not to overcrowd the pan. Cook the chicken in batches if necessary to ensure it browns properly. Cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned, stirring occasionally. The gochujang in the marinade will caramelize and create a delicious smoky char on the chicken.
Cook the Ramen Noodles: While the chicken is cooking, prepare the ramen noodles according to package directions. Typically, this involves boiling water and cooking the noodles for a few minutes until tender but still slightly firm (al dente). Drain the noodles immediately after cooking and set aside. Avoid overcooking the noodles as they will become mushy in the broth.
Heat the Broth: In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat. Add the remaining gochujang (if desired, for extra heat), and honey to the broth. Stir well to combine and let it simmer gently for a few minutes to allow the flavors to meld. Taste the broth and adjust seasoning with salt or soy sauce if needed. You can also add a little more honey if you prefer a slightly sweeter broth.
Assemble the Ramen Bowls: Divide the cooked ramen noodles evenly among bowls. Ladle the hot chicken broth over the noodles. Top each bowl with a generous portion of the cooked fiery chicken. Drizzle a generous amount of the creamy garlic sauce over the chicken and noodles.
Garnish and Serve: Garnish each bowl of ramen with sliced green onions and toasted sesame seeds. Add any other desired toppings such as soft boiled egg halves, nori strips, bean sprouts, chili flakes, sriracha, or kimchi. Serve immediately and enjoy the flavorful and comforting Fiery Chicken Ramen with Creamy Garlic Sauce! Encourage everyone to customize their bowls with extra sauce or garnishes to their liking.

Nutrition

Serving Size: one normal portion
Calories: 850
Protein: 55g