Fiery Chicken Ramen with Creamy Garlic Sauce Delight

Ingredients

• 2 thighs boneless, skinless chicken
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon sesame oil
• 4 cups chicken broth
• 200 grams ramen noodles
• 1 cup mushrooms, sliced (shiitake or button)
• 1 cup baby spinach
• 2 green onions chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 0.5 cup heavy cream
• 0 Salt and pepper to taste
• 0 Toasted sesame seeds for garnish

Instructions

1. In a bowl, combine the chicken thighs with soy sauce, sriracha, and sesame oil. Let it marinate for at least 30 minutes for maximum flavor.
2. In a pot, bring the chicken broth to a simmer and add the ramen noodles. Cook according to package instructions (usually around 4-5 minutes) until al dente, then remove from heat.
3. In a large pan, heat a little sesame oil over medium heat. Add the minced garlic and ginger, stirring until fragrant (about 1 minute).
4. Add the marinated chicken to the pan and cook for about 5-7 minutes on each side, until fully cooked and golden brown. Remove from the pan and let it rest for a few minutes before slicing.
5. In the same pan, pour in the heavy cream and stir, scraping up any bits from the bottom of the pan. Let it simmer gently for a few minutes to thicken. Season with salt and pepper to taste.
6. To the pot of cooked ramen, add the mushrooms and baby spinach. Stir gently until the spinach wilts and mushrooms are tender.
7. Place a portion of ramen with broth in a bowl, top with sliced chicken, and drizzle the creamy garlic sauce over the top. Garnish with chopped green onions and toasted sesame seeds.