Chicken Ramen

Ramens au poulet
Thighs Pasta and risotto Sautés Skillet Internationally inspired Marinades Routine Ready Recipes
4 Portions
1h Brining
25 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • 80 ml (⅓ cup) soy sauce
  • 30 ml (2 tbsp) honey
  • 30 ml (2 tbsp) hoisin sauce
  • 30 ml (2 tbsp) rice vinegar
  • 15 ml (1 tbsp) minced garlic
  • 10 ml (2 tsp) minced fresh ginger
  • 8 Exceldor boneless chicken thighs
  • 4 packs of ramen noodles (85 g each)
  • 15 ml (1 tbsp) canola oil
  • 1 large carrot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 60 ml (¼ cup) chopped green onions
  • 60 ml (¼ cup) fresh cilantro leaves

For the creamy Asian-style sauce:

  • 30 ml (2 tbsp) mayonnaise
  • 10 ml (2 tsp) soy sauce
  • 10 ml (2 tsp) honey
  • 5 ml (1 tsp) rice vinegar
  • 5 ml (1 tsp) sesame oil
  • Sriracha, to taste

Directions

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  1. In a large bowl, combine the soy sauce, honey, hoisin sauce, rice vinegar, garlic, and ginger. Set aside half of the marinade in a small bowl. Add the chicken thighs to the large bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
  2. When ready to cook, cook the chicken thighs in a large skillet for 6–8 minutes on each side over medium heat, until the internal temperature of the meat reaches 165°F (74°C) on a meat thermometer. Remove from heat and let rest for 5 minutes before slicing.
  3. Bring a pot of water to a boil and cook the ramen noodles for 2 minutes. Drain well.
  4. In the same cleaned skillet, heat the oil over medium heat. Sauté the carrot and bell pepper for 2–3 minutes.
  5. Add the cooked ramen and the reserved marinade. Stir well and cook for another 2–3 minutes. Remove from heat.
  6. In a small bowl, whisk together the ingredients for the creamy Asian sauce.
  7. Divide the noodles and vegetables into bowls. Top with sliced chicken, sauce, and garnish with green onions and cilantro.