Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 6 cloves fresh garlic, minced
- 4 oz ramen noodles (fresh or dried)
- 4 cups chicken broth (low-sodium)
- ¼ cup low-sodium soy sauce
- 2 tbsp sriracha sauce (adjust to taste)
- 1 cup coconut milk
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame oil
- 2 cups mixed vegetables (e.g., bok choy, spinach)
Instructions
- Slice the chicken thighs into bite-sized pieces. Heat sesame oil in a large pot over medium-high heat. Add chicken and season with salt and pepper; cook until browned.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil; add ramen noodles and cook according to package instructions (about 3 minutes for fresh noodles).
- Stir in soy sauce, sriracha, and coconut milk; let simmer for another 5 minutes.
- Fold in mixed vegetables during the last two minutes of cooking. Adjust seasoning as needed.
- Serve hot, garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 5g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg