Description

A spicy and savory ramen dish packed with tender chicken, tossed in a luscious creamy garlic sauce, and topped with crisp green onions. This bold and flavorful bowl is perfect for spice lovers and comfort food fans alike.

Ingredients

Scale

2 chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon chili sauce (e.g., Sriracha or sambal oelek)
1 tablespoon honey
2 packs instant ramen noodles (discard seasoning packets)
4 cups chicken broth
1 cup heavy cream
2 tablespoons garlic, minced
1 teaspoon paprika
2 tablespoons olive oil
4 green onions, sliced (for garnish)

Salt and pepper, to taste

Instructions

1. Marinate the Chicken

In a medium bowl, combine the soy sauce, chili sauce, and honey.
Add the chicken pieces and toss to coat. Let marinate for 10–15 minutes.

2. Cook the Chicken

Heat olive oil in a large pan over medium heat.
Add the marinated chicken and cook for 5–7 minutes, until golden brown and cooked through.
Remove the chicken from the pan and set aside.

3. Make the Sauce

In the same pan, add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Stir in the heavy cream, paprika, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.

4. Cook the Noodles

Meanwhile, cook the ramen noodles according to package instructions (without the seasoning packets).
Drain and set aside.

5. Assemble

Add the cooked noodles to the creamy garlic sauce and toss to coat.
Return the cooked chicken to the pan and stir to combine.

6. Serve

Divide the ramen into bowls and top with sliced green onions. Serve immediately.

Notes

Extra Heat: Add more chili sauce or a pinch of red pepper flakes for a spicier version.
Protein Swap: Use chicken thighs for a juicier texture.
Dairy-Free Option: Substitute heavy cream with coconut milk for a lighter and dairy-free version.

Make It a Meal: Add sautéed mushrooms, bok choy, or a soft-boiled egg for a heartier dish.