Spicy Chicken Ramen
By: McCormick Kitchens
Made With:
Frank's® RedHot® Sriracha Squeeze Sauce is used in both the broth and as a garnish to really kick this restaurant-style ramen up a notch. Enjoy easy ramen with toppings like soft boiled eggs, matchstick carrots, and bean sprouts, whatever you've got on hand.
Frank's® RedHot® Sriracha Squeeze Sauce is used in both the broth and as a garnish to really kick this restaurant-style ramen up a notch. Enjoy easy ramen with toppings like soft boiled eggs, matchstick carrots, and bean sprouts, whatever you've got on hand.
Key products
Instructions
- SEASON chicken thighs evenly with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Heat 1 tablespoon of the sesame oil in large saucepot on medium-high heat. Add chicken; brown on both sides. Reduce heat, cook chicken about 4 to 6 minutes longer on each side, or until cooked through. Remove from pot; slice into thin strips. Keep warm.
- HEAT remaining 1 tablespoon oil in saucepot. Add mushrooms; cook and stir 4 minutes or until golden and tender. Remove and set aside. Add green onion, garlic and ginger; cook and stir 1 to 2 minutes until fragrant. Stir in stock, soy sauce and Sriracha Squeeze Sauce. Bring to gentle boil. Cook 10 minutes, stirring occasionally. Return to rapid boil. Stir in remaining 1 teaspoon salt and ramen noodles; cook 1 minute. Reduce heat to simmer. Stir in bok choy; cook just until wilted. Remove from heat.
- LADLE broth and noodles into serving bowls. Top with cooked chicken and mushrooms, and add desired optional toppings. Drizzle with additional Sriracha Squeeze Sauce to serve.
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