Description
This Spicy Chicken Peanut Butter Ramen features tender chicken thighs, vibrant vegetables, and creamy peanut butter in a savory broth, delivering a comforting and satisfying meal with a kick of heat from sriracha. Perfect for a quick weeknight dinner, it combines rich flavors and textures for a delightful dining experience.
Ingredients
Scale
- 2 packs of instant ramen noodles
- 1 lb (450g) boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1/4 cup creamy peanut butter
- 2 cups chicken broth
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup broccoli florets
- 1 red bell pepper
- 1 carrot
- 2 green onions
- 1 tablespoon sesame seeds
Instructions
- Start by marinating the chicken. In a medium bowl, combine the chicken pieces with soy sauce, sriracha, and a pinch of salt. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.
- While the chicken is marinating, chop your vegetables. Slice the red bell pepper, julienne the carrot, and break the broccoli into small florets. Set them aside.
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
- Add the marinated chicken to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, stir in the peanut butter, chicken broth, lime juice, and brown sugar. Mix well until the peanut butter is fully incorporated into the broth.
- Bring the mixture to a gentle simmer. This will allow the flavors to meld together beautifully.
- While the broth is simmering, bring a separate pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes. You want them to be al dente, as they will continue to cook in the broth later.
- In the last minute of cooking the noodles, add the broccoli florets, sliced red bell pepper, and julienned carrot to the pot. This will blanch the vegetables, keeping them vibrant and slightly crunchy.
- Once the noodles and vegetables are cooked, drain them and set aside. Make sure to reserve a little bit of the noodle cooking water in case you need to thin out the broth later.
- Return to the pot with the broth and chicken. If the broth is too thick for your liking, you can add a splash of the reserved noodle cooking water to reach your desired consistency.
- Add the cooked noodles and vegetables to the pot. Gently toss everything together to ensure the noodles and veggies are well coated in the spicy peanut broth.
- Let everything simmer together for an additional 2-3 minutes, allowing the noodles to absorb some of the broth and the flavors to meld.
- Once everything is heated through, its time to serve! Ladle the spicy chicken peanut butter ramen into bowls.
- Garnish each bowl with chopped green onions and a sprinkle of sesame seeds for added texture and flavor.
- If you like it extra spicy, feel free to drizzle a bit more sriracha on top before serving.
- Grab your chopsticks or a fork and dig in! The combination of spicy, creamy, and savory flavors will surely delight your taste buds.
- As you enjoy your ramen, take a moment to appreciate the balance of textures from the tender chicken, crunchy vegetables, and chewy noodles.
Notes
- Adjust the level of sriracha to suit your spice preference.
- Feel free to substitute the vegetables with your favorites or what you have on hand.
- This dish can be made ahead of time and reheated, but the noodles may absorb more broth, so you may need to add a little water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes