Description
Fiery Chicken Ramen with Creamy Garlic Sauce: your perfect spicy comfort! Tender chicken, noodles & a rich, cooling garlic sauce in an easy recipe.
Ingredients
Scale
- Ramen Core:
- 1 tbsp neutral oil (like canola or vegetable)
- 4 cups low sodium chicken broth
- 4 servings ramen noodles (dried or fresh)
- Fiery Chicken Flavor:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp low sodium soy sauce (divided)
- 2 tsp sesame oil (divided)
- 2–3 tbsp sriracha (divided, adjust to taste)
- 2 tsp chili garlic sauce (divided, adjust to taste)
- 3 cloves garlic, minced (divided)
- Creamy Garlic Sauce Essentials:
- 1/2 cup full-fat mayonnaise
- 2 cloves garlic, minced
- 1 tsp low sodium soy sauce
- 1/2 tsp sesame oil
- Garnish & Freshness:
- 3–4 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Prep the Chicken & Marinade:: Okay, first things first! Grab those boneless, skinless chicken thighs and dice ’em up into bite-sized pieces. I usually go for about 1-inch chunks, easy to slurp with noodles, you know? Now, in a medium bowl, whisk together a tablespoon of soy sauce, a teaspoon of sesame oil, a good splash of sriracha (or more if you’re feeling brave!), and a minced garlic clove. Toss the chicken in there, making sure every piece is coated. Let it sit for at least 15 minutes, or if you’re a planner (unlike me, most days), pop it in the fridge for up to an hour. This is where I sometimes forget to stir it halfway, but it always turns out fine!
- Cook the Fiery Chicken:: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add your marinated chicken. Spread it out in a single layer and let it get a nice sear for about 3-4 minutes without moving it—that’s how you get those lovely browned bits, trust me! Then, give it a stir and cook for another 3-5 minutes until it’s cooked through and beautifully caramelized. Don’t overcrowd the pan, or it’ll steam instead of sear. I learned that the hard way when I tried to cook too much at once and ended up with sad, pale chicken. Remove the chicken and set it aside.
- Simmer the Fiery Ramen Broth:: In the same skillet (don’t clean it, those bits add flavor!), pour in your chicken broth. Add the remaining soy sauce, another splash of sriracha, and a teaspoon of chili garlic sauce. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Oh, the smell at this point is just incredible—spicy, savory, warming! Let it simmer for about 5-7 minutes to let those flavors really meld. This is when I usually taste and adjust the spice level. More sriracha? Go for it! Less? Add a tiny bit more broth. It’s your bowl, make it sing!
- Prepare the Creamy Garlic Sauce:: While the broth is simmering, let’s get that glorious creamy garlic sauce ready. In a small bowl, combine the mayonnaise, a couple more minced garlic cloves (told you, can’t have enough!), a teaspoon of soy sauce, and a tiny splash of sesame oil. Whisk it until it’s super smooth and creamy. It should be thick but pourable. I once tried to use a fork instead of a whisk, and let’s just say it was lumpy. Not the vibe we’re going for! This sauce is truly what elevates this Fiery Chicken Ramen to another level, providing that cool contrast to the heat.
- Cook the Ramen Noodles:: Bring a separate pot of water to a rolling boil. Add your ramen noodles and cook according to package directions. This is where I always set a timer because overcooked, mushy noodles are just a tragedy, hon. You want them al dente, with a nice chew. Once they’re done, drain them really well. I usually give them a quick rinse under warm water to prevent them from sticking, but some folks skip that. Do what feels right in your kitchen chaos!
- Assemble Your Fiery Chicken Ramen:: Now for the best part—assembly! Divide the cooked ramen noodles among serving bowls. Ladle that fragrant, fiery broth over the noodles. Top each bowl with a generous helping of the cooked spicy chicken. Now, here’s the magic: drizzle that creamy garlic sauce over everything. Don’t be shy! Garnish with sliced green onions and a sprinkle of sesame seeds. The steam rising from the bowl, the vibrant colors, the mix of spicy and creamy—it’s a feast for the eyes and the soul. Dig in while it’s hot!