Ingredients:

  • 400g chicken breasts, thinly sliced
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 6 garlic cloves, finely minced
  • 1 tbsp fresh ginger, grated
  • 1 cup heavy cream
  • 2 cups chicken bone broth
  • 1 tbsp vegetable oil
  • 2 packs ramen noodles, flavor packets discarded
  • 2 soft-boiled eggs
  • 2 green onions, sliced
  • 1 tsp black sesame seeds
  • 1 tsp chili oil

Instructions:

  1. Toss the sliced chicken with soy sauce, sriracha, honey, and sesame oil in a bowl.
  2. Heat vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer.
  3. Cook for 3-4 minutes per side until the edges are dark and caramelized. Remove and set aside.
  4. In the same pan, lower the heat to medium and add the garlic and ginger.
  5. Stir for 1 minute until fragrant and golden, scraping up the stuck bits from the chicken.
  6. Pour in the chicken bone broth and bring to a gentle simmer.
  7. Slowly whisk in the heavy cream.
  8. Add the ramen blocks directly into the bubbling sauce.
  9. Cook for 3 minutes until the noodles are tender and the sauce has thickened slightly.
  10. Divide the noodles and broth into two bowls, top with the seared chicken, halved eggs, onions, seeds, and chili oil.