Spicy Chicken Ramen (Easy 30-Minute Recipe!)
A quick and easy recipe for a flavorful and spicy chicken ramen bowl, elevated with fresh vegetables. The dish features cubed chicken breast marinated in a spicy-sweet sauce of soy, sriracha, and honey, which is then pan-cooked separately. A rich soup base is made by sautéing carrots and mushrooms, then simmering them in chicken broth. Packaged ramen noodles and their seasoning packets are cooked directly in the broth along with fresh baby bok choy. The finished soup is served in bowls, topped with the spicy chicken, a soft-boiled egg, and green onions.
Ingredients
- For the Spicy Chicken:
- 2 Tablespoons soy sauce
- 1-3 Tablespoons sriracha
- 1 Tablespoon honey
- 1 teaspoon ginger powder
- 1 teaspoon minced garlic
- 1 medium chicken breast, cubed
- 1 Tablespoon sesame oil
- For the Ramen Soup:
- 1 Tablespoon sesame oil
- 2 cups chopped or thinly sliced carrots
- 1 1/2 cups sliced mushrooms
- 3 3/4 cups chicken broth
- 2 packages ramen soup (e.g., Mike’s Mighty Good Fried Garlic Chicken)
- 1/4 cup sliced radishes
- 1/2 bunch baby bok choy
- 2 Tablespoons chopped green onions
- 2 medium soft-boiled eggs
- Sesame seeds (optional)
Instructions
- In a small bowl, whisk together the soy sauce, sriracha, honey, ginger powder, and garlic to create the marinade.
- Add the cubed chicken breast to the marinade and set it aside.
- Heat 1 tablespoon of sesame oil in a deep saucepan or Dutch oven over medium-high heat. Add the carrots and cook for about 5 minutes. Add the mushrooms and cook for another 5-7 minutes, until the vegetables begin to soften.
- While the vegetables are cooking, cook the marinated chicken. Heat 1 tablespoon of sesame oil in a separate pan over medium-high heat and cook the chicken for about 9-10 minutes, until fully cooked. Set aside.
- Once the vegetables in the soup pot are soft, slowly pour in the chicken broth and let it simmer for 5 minutes.
- Add the ramen noodles and the seasoning packets from the packages to the broth. Stir well and let it simmer for another 5 minutes.
- Add the baby bok choy leaves, radish slices, and green onions, and let the soup simmer for another 2-3 minutes.
- Remove the soup from the heat and stir in the oil packet from the ramen package.
- Ladle the ramen soup into bowls. Top each bowl with the cooked spicy chicken, half of a soft-boiled egg, and a sprinkle of sesame seeds, if desired.
Notes
- This recipe elevates instant ramen by adding fresh vegetables and a homemade spicy chicken topping.
- Cooking the chicken separately ensures it gets nicely browned and doesn’t overcook in the soup.
- The fresh vegetables like bok choy and radishes are added at the very end to ensure they remain crisp-tender.
- The spice level can be easily adjusted by using more or less sriracha in the chicken marinade.
Find it online: https://www.eatswithsoul.com/best-spicy-chicken-ramen/