Chicken Ramen
Ingredients
The broth and chicken
-
1
lb.
skinless, boneless chicken thighs
-
1
Tbsp.
soy sauce
-
1
tsp.
honey
-
1
Tbsp.
vegetable oil
-
1
medium
jalapeño, thinly sliced
-
4
cups
low-sodium chicken broth
-
¼
cup
soy sauce
-
½
cup
water
-
1
Tbsp.
fresh lemon juice
The noodles and vegetables
-
3
scallions
-
4
oz.
yu choy or baby bok choy
-
4
large
soft-boiled eggs, halved
-
3
5-oz. packages
fresh or dried ramen noodles
-
1
3" piece
ginger, 2" peeled, thinly sliced
-
1
1" piece
ginger, peeled, finely grated
Instructions
- Slice the dark green parts of the scallions and set aside, then slice the white and pale green parts and set aside separately.
- Toss the chicken thighs with grated ginger, soy sauce, and honey, and let sit for 10 minutes.
- Heat vegetable oil in a pot and cook the chicken thighs until golden brown, then transfer to a plate.
- In the same pot, cook the sliced ginger and reserved scallion parts until fragrant, then return the chicken and add jalapeño, chicken broth, soy sauce, and water. Simmer until chicken is cooked through.
- Cook the yu choy in boiling water until tender, then transfer to a plate. Cook the ramen noodles according to package directions.
- Ladle the broth over the noodles and divide the yu choy and soft-boiled eggs among the bowls.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
15g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
250mg
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