[homemade] Teriyaki Chicken Ramen [homemade] Teriyaki Chicken Ramen

It’s snowing here today so I made this quick teriyaki chicken ramen with a little bit of everything—sweet, savory, creamy, and just a hint of spice. Recipe below. CHICKEN 1 pound chicken thighs, cut into bite sized pieces 1/2 cup teriyaki sauce BROTH 1 teaspoon oil 3 cloves garlic, minced 4 teaspoons soy sauce 1 tablespoon mirin 1 teaspoon chili oil 2 teaspoon miso paste 6 cups chicken broth 1/2 cup coconut milk ASSEMBLY 4 servings ramen noodles 1 15-ounce can whole kernel corn Bok choy, trimmed and cut into bite sized pieces pieces 2 scallions, sliced Sesame seeds, to garnish In a small bowl, combine the chicken and teriyaki sauce. Set aside to marinate. In a large pot, heat the oil. Add the garlic and sauté until fragrant, about 30 seconds. Stir in soy sauce, mirin, chili oil, and miso paste until well combined. Pour in chicken broth and coconut milk. Bring to a simmer. While the broth is simmering, in a large pan, cook the chicken thighs until caramelized and fully cooked. Set aside. Cook noodles according to package directions. In the last 2-3 minutes of boiling, add bok choy to the pot. Drain and divide noodles and bok choy among 4 bowls. Top noodles with cooked chicken and corn. Ladle hot broth over the noodles. Garnish with scallions and sesame seeds. Enjoy! submitted by /u/asiansies [link] [comments]

It’s snowing here today so I made this quick teriyaki chicken ramen with a little bit of everything—sweet, savory, creamy, and just a hint of spice. Recipe below. CHICKEN 1 pound chicken thighs, cut into bite sized pieces 1/2 cup teriyaki sauce BROTH 1 teaspoon oil 3 cloves garlic, minced 4 teaspoons soy sauce 1 tablespoon mirin 1 teaspoon chili oil 2 teaspoon miso paste 6 cups chicken broth 1/2 cup coconut milk ASSEMBLY 4 servings ramen noodles 1 15-ounce can whole kernel corn Bok choy, trimmed and cut into bite sized pieces pieces 2 scallions, sliced Sesame seeds, to garnish In a small bowl, combine the chicken and teriyaki sauce. Set aside to marinate. In a large pot, heat the oil. Add the garlic and sauté until fragrant, about 30 seconds. Stir in soy sauce, mirin, chili oil, and miso paste until well combined. Pour in chicken broth and coconut milk. Bring to a simmer. While the broth is simmering, in a large pan, cook the chicken thighs until caramelized and fully cooked. Set aside. Cook noodles according to package directions. In the last 2-3 minutes of boiling, add bok choy to the pot. Drain and divide noodles and bok choy among 4 bowls. Top noodles with cooked chicken and corn. Ladle hot broth over the noodles. Garnish with scallions and sesame seeds. Enjoy! submitted by /u/asiansies [link] [comments]

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