CHICKEN RAMEN BOWL

4 Servings

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Nutrition

480 Calories

53g Protein

Ingredients

Chicken Marinade:

1.25 lb chicken thighs

2 tbsp aji-mirin

4 tbsp less sodium sauce

1/4 tsp cayenne pepper

2 garlic cloves minced

Glaze:

2 tbsp brown sugar

2 tbsp soy sauce

Ramen Broth:

1 qt chicken stock

4 green onions cut in half

4 garlic cloves whole

2-inch piece of ginger peeled and sliced 1 tbsp dried chili flakes (optional depending on spice preference)

1/4 cup soy sauce

1/4 cup aji-mirin

The Rest of the Bowl:

4 eggs hard boiled

Green onion sliced

Sesame seeds

Preparation

1. Add chicken thighs, aji-mirin, less sodium soy sauce, cayenne pepper and garlic cloves to a freezer bag. Remove all air from bag before sealing and massage into chicken. Place in fridge overnight

2. Once chicken is marinated, preheat oven to 425° for 30 minutes. Place chicken thighs smooth side down for 15 minutes. Combine brown sugar and soy sauce in a bowl and mix well. Once chicken has baked for 15 minutes, flip and coat chicken with glaze mixture. Cook for another 15 minutes. Place to the side and slice

3. Add chicken stock, green onions, garlic cloves, ginger, chili flakes, soy sauce and aji-mirin to a saucepan. Bring ingredients to a boil then simmer for 20 minutes. Once cooked, place strainer over a bowl and strain all ingredients from the broth. Move broth back to saucepan and simmer for 5 minutes

4. Boil eggs for 7 minutes. Once cooked, move to ice bath and peel when fully cooled - cut in half

5. Boil water in another saucepan. Once boiling, add 4 servings of ramen of choice to water and cook according to packaging

6. Once cooked, move ramen into 4 containers and add broth, chicken, hardboiled egg, sliced green onion and sesame seeds to the bowl