Fiery Chicken Ramen With Creamy Garlic Sauce Recipe

I’m totally here for this fiery chicken ramen. The tender chicken paired with bold red chilies, ginger, and garlic creates an awesome flavor punch. The creamy twist smooths out the heat perfectly, making it a rad balance of adventure and comfort that totally satisfies my craving for both spice and soul food.

I recently whipped up this Fiery Chicken Ramen With Creamy Garlic Sauce that quickly became one of my go-to dinners. I started by sautéing 1 lb boneless chicken thighs in 2 tbsp olive oil until they were nicely browned.

I added 4 cloves of minced garlic and 1 inch grated ginger, which really boosted the nutritional value with antioxidants and anti-inflammatory benefits. Then I tossed in 2 red chilies for that extra kick, along with 3 tbsp of sriracha to blend in the fiery flavor.

I used 2 packs of ramen noodles (I always discard the seasoning packet) and brought it all together with 2 cups of chicken broth, a splash of 1 tbsp rice vinegar, and 1/4 cup low sodium soy sauce for that rich umami taste. A stir of 1/2 cup heavy cream made the sauce smooth and indulgent while still keeping it a healthy, hearty meal.

My family loves this Asian style dinner recipe, perfect for a quick, savory meal.

Why I Like this Recipe

I like this recipe because it has a perfect balance of heat and creaminess that really works for me. The spicy kick from the gochujang and red chilies mixed with the mild heavy cream gives me that awesome flavor explosion in every bite. I also really enjoy how the tender chicken and noodles soak up all the tasty sauce, making it a filling meal after a long day. Lastly, the simple garnishes like green onions and sesame seeds add a fresh pop of color and extra flavor that makes it feel special even though its super easy to make.

Ingredients

• Chicken thighs deliver a rich protein boost along with juicy, tasty fat.
• Ramen noodles offer hearty carbs for quick energy and satisfying chew.
• Olive oil lends smooth texture and heart-healthy monounsaturated fats.
• Garlic packs bold flavor and antioxidants for a natural immune boost.
• Red chilies bring intense heat and a punch of vitamin C goodness.
• Gochujang or sriracha infuse spicy-sweet layers with a deep umami kick.
• Heavy cream gives a rich, velvety finish and mild sweetness balancing spice.
• Soy sauce adds a savory saltiness that ties all the flavors together.
• Rice vinegar offers a subtle tang to brighten up the overall taste.

Ingredient Quantities

• 1 lb boneless chicken thighs, cut into chunks
• 2 packs of ramen noodles (discard the seasoning packet)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 red chilies, sliced (adjust for your spice level)
• 3 tbsp gochujang or sriracha
• 1/4 cup low sodium soy sauce
• 2 cups chicken broth
• 1 tbsp rice vinegar
• 1/2 cup heavy cream
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

How to Make this

1. First season the chicken thighs with a bit of salt and pepper then heat the olive oil in a large pan on medium-high heat.

2. Add the chicken to the pan and cook it until it’s browned on all sides, about 5-7 minutes, then set it aside on a plate.

3. In the same pan, add the minced garlic, grated ginger and sliced red chilies and cook until they get fragrant, usually about 1-2 minutes.

4. Stir in the gochujang or sriracha along with the low sodium soy sauce and rice vinegar, letting the mixture simmer for another minute.

5. Pour in the chicken broth and bring it to a boil, then lower the heat and let it simmer for about 5 minutes.

6. Add the ramen noodles directly into the simmering broth and cook them according to the package instructions, around 3-4 minutes.

7. Return the cooked chicken back into the pan and mix everything together real well.

8. Stir the heavy cream into the broth and if you want a thicker sauce, add the cornstarch mixed with water slowly while stirring.

9. Taste the broth and adjust the salt and pepper if needed.

10. Serve your ramen in bowls, topping it with sliced green onions and a sprinkling of sesame seeds for garnish. Enjoy your fiery chicken ramen!

Equipment Needed

1. A large pan to brown the chicken and simmer the broth
2. A cutting board to chop garlic, ginger and red chilies
3. A chef’s knife for slicing chicken and mincing spices
4. A plate to set aside the browned chicken
5. Measuring spoons to get the right amount of olive oil and sauces
6. Measuring cups for the chicken broth and heavy cream
7. A wooden spatula or stirring spoon to mix the sauce and noodles
8. Ramen bowls to serve your finished dish

FAQ

Fiery Chicken Ramen With Creamy Garlic Sauce Recipe Substitutions and Variations

• If you dont have chicken thighs, its totally fine to use boneless chicken breasts or even pork tenderloin if you’re looking for a leaner option.
• If ramen noodles arent available, you could try egg noodles or even rice noodles if you need a gluten free alternative.
• If you don’t have gochujang or sriracha, you can substitute with chili garlic sauce or even mix a regular hot sauce with a little bit of honey.
• If you run out of chicken broth, vegetable broth works pretty well or you could just dissolve a bouillon cube in water.
• If heavy cream is hard to come by, try using coconut cream or half and half, though the flavor might be a bit different.

Pro Tips

1. Try marinating the chicken a little bit before browning it so that it really soaks up those spices and flavors, it’ll make the meat taste even better.
2. When stirrin in the heavy cream, keep the heat low so it doesn’t curdle or mess up the sauce consistency – just a slow, steady mix is best.
3. Keep an eye on the noodles while they cook, cuz overcooking can make ’em mushy and you really wanna have some bite in your ramen.
4. If you like it extra spicy, don’t be afraid to add a bit more red chili or a splash of extra gochujang – just remember, you can always add more but you can’t take it away later.