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To achieve the bold flavors and satisfying textures that define our Fiery Chicken Ramen, it’s essential to focus on the key ingredients that make this dish truly shine. Each component contributes to the overall flavor profile, ensuring a balanced and delicious bowl of ramen.

Fiery Chicken Ramen with Creamy Garlic Sauce

Spice up your dinner with this Fiery Chicken Ramen featuring a creamy garlic sauce! This delicious recipe combines tender marinated chicken thighs, savory chicken broth, and perfectly cooked ramen noodles, all topped with a rich garlic sauce and a fried egg. The addition of baby spinach and green onions adds freshness and flavor. Perfect for a cozy night in, this dish is sure to impress. Get ready to enjoy a big bowl of fiery goodness!
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Ingredients
  

2 boneless, skinless chicken thighs

2 tablespoons cooking oil (sesame oil recommended)

3 tablespoons soy sauce

1 tablespoon sriracha (adjust to taste)

4 cups chicken broth

2 packs of ramen noodles (discard the flavor packets)

1 tablespoon ginger, minced

4 cloves garlic, minced

1 teaspoon red pepper flakes (optional for extra heat)

1 cup baby spinach

2 green onions, sliced

2 eggs

1 tablespoon sesame seeds for garnish

For the Creamy Garlic Sauce:

1/2 cup mayonnaise

2 tablespoons buttermilk

2 tablespoons fresh lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon sriracha, and a pinch of salt. Let it marinate for at least 20 minutes while you prepare the other ingredients.

    Make the Creamy Garlic Sauce: In another bowl, whisk together mayonnaise, buttermilk, lemon juice, garlic powder, salt, and pepper until smooth. Set aside to let the flavors meld.

      Cook the Chicken: In a large pot, heat the cooking oil over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked. Remove the chicken from the pot and let it rest for a few minutes before slicing.

        Prepare the Broth: In the same pot, add minced ginger, minced garlic, and red pepper flakes. Sauté for about 1-2 minutes until fragrant. Pour in the chicken broth and bring to a simmer.

          Cook the Ramen: Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes. Stir in the baby spinach until wilted.

            Fry the Eggs: In a separate pan, fry the eggs to your liking (soft-boiled or sunny-side up work well).

              Assemble the Ramen Bowls: Divide the noodle and broth mixture into bowls. Top with sliced chicken, one fried egg per bowl, and sprinkle with green onions and sesame seeds.

                Finish with Sauce: Drizzle the creamy garlic sauce over the ramen, adding more sriracha if you like it spicier.

                  Serve and Enjoy: Garnish with extra green onions and serve hot, with additional chili sauce on the side if desired.

                    Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 2