This post is sponsored by Mike’s Mighty Good.
Spicy Chicken Ramen
Spicy Chicken Ramen that’s healthy, easy to make, and perfect for an everyday weeknight dinner! Made with a spicy sriracha chicken that’s adjustable to taste, wholesome veggies, and organic ramen noodles, this recipe is full of so much flavor. Top it all off with a soft-boiled egg and chopped green onions for a next-level dinner upgrade!
Spicy Chicken Ramen Recipe
Friends, you cannot go wrong with this Spicy Chicken Ramen. Every bite is so incredible! Made with Mike’s Mighty Good Fried Garlic Chicken Ramen Soup, this recipe is seriously good. Adjust the ingredients, vegetables, or level of spicy to your own personal taste for a dinner recipe the entire family will love!
RELATED: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
Ingredients
Spicy Sriracha Sauce – Soy sauce, sriracha, honey, ginger powder, and minced garlic make the sauce for the chicken. Adjust the amount of sriracha to adjust the spicy level!
Chicken – Cubed chicken breast is marinated in the sauce, making it perfectly delicious for this ramen recipe.
Vegetables – Carrots, sliced mushrooms, baby bok choy, radishes, and green onions are so good in this soup. Feel free to add any other veggies you like!
Mike’s Mighty Good Fried Garlic Chicken Ramen Soup – The flavor in this healthy ramen soup is unlike any other! I love this brand for making quick and easy Spicy Chicken Ramen.
Chicken Broth – Chicken or vegetable broth are both great options.
Soft-Boiled Eggs – The soft-boiled egg at the end of this recipe is a total must!
All About the Ramen
Mike’s Mighty Good makes the best organic ramen noodles and rich broth! Aside from the delicious flavors, I love that the noodles are steamed instead of fried and that the packs have way less sodium than so many others. There are so many great flavors to choose from (including many vegan and vegetarian options), but I chose the Fried Garlic Chicken Ramen Soup Pillow Pack for this Spicy Chicken Ramen recipe!
How to Make Spicy Chicken Ramen
It’s so easy to put this Spicy Chicken Ramen together! Here’s how to make it:
- Marinate the cubed chicken in the sriracha sauce mixture.
- Cook the carrots and mushrooms in a saucepan or dutch oven.
- While the vegetables are cooking, cook the chicken in a separate pan. Set aside.
- Add broth over the veggies.
- Add in the ramen noodles and seasoning packet, then let simmer.
- Add baby bok choy, radishes, and green onions.
- Remove from heat and add oil packet from ramen package.
- Top each bowl with spicy chicken and half of a soft-boiled egg!
Storing Ramen Soup
This soup actually reheats in the microwave really well! To store, simply let the soup cool and place it in an airtight container. Store in the refrigerator for 3-4 days or in the freezer for 2-3 months!
More Delicious Soups You’ll Love
- Creamy Turkey Wild Rice Soup
- Vegan Ramen Soup w/ Zucchini Noodles
- The BEST Vegan Chili Recipe
- Creamy White Chicken Chili
- Slow Cooker Chicken Tortilla Soup
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Spicy Chicken Ramen
Spicy Chicken Ramen that's healthy, easy to make, and perfect for an everyday weeknight dinner! Made with a spicy sriracha chicken that's adjustable to taste, wholesome veggies, and organic ramen noodles, this recipe is full of so much flavor. Top it all off with a soft-boiled egg and chopped green onions for a next-level dinner upgrade!
Servings: 4 Servings
Calories: 364 kcal
Ingredients
Spicy Chicken
- 2 Tablespoons soy sauce
- 1-3 Tablespoons sriracha
- 1 Tablespoon honey
- 1 teaspoon ginger powder
- 1 teaspoon minced garlic
- 1 medium chicken breast (cubed)
- 1 Tablespoon sesame oil (or any oil for cooking)
Ramen Soup
- 1 Tablespoon sesame oil (or any oil for cooking)
- 2 cups chopped or thinly sliced carrots
- 1 1/2 cups sliced mushrooms
- 3 3/4 cups chicken broth
- 2 packets Mike's Mighty Good Fried Garlic Chicken Ramen Soup
- 1/4 cup sliced radishes
- 1/2 bunch baby bok choy (whole leaves or chopped)
- 2 Tablespoons chopped green onions
- 2 medium soft-boiled eggs
- sesame seeds (optional)
Instructions
- Mix the soy sauce, sriracha, honey, ginger powder, and garlic together in a small bowl.
- Cut the chicken breast into small cubes and marinate in the sauce mixture. Set aside.
- Heat the sesame oil over medium-high heat in a deep saucepan or dutch oven.
- Add in the carrots and cook for about 5 minutes.
- Next, add in the mushrooms and cook for 5-7 minutes (or until vegetables begin to soften).
- While the vegetables are cooking, cook the marinated chicken in a separate pan with the sesame oil over medium-high heat for about 9-10 minutes (or until fully cooked). Set aside.
- Once the vegetables are soft, slowly pour in the chicken broth and let simmer for 5 minutes.
- Add in Mike's Mighty Good Fried Garlic Chicken Ramen Soup noodles and seasoning, stirring well and letting simmer for another 5 minutes.
- Add in the baby bok choy leaves, radish slices, and green onions, then let simmer for another 2-3 minutes.
- Remove from heat and add in the oil packet (in the ramen soup package).
- Top each bowl of ramen soup with spicy chicken, half of a soft-boiled egg, and sesame seeds (optional).
- Enjoy!
Notes
- Adjust the amount of sriracha to adjust the spicy level in this recipe.
Nutrition
Serving: 2 Cups | Calories: 364 kcal | Carbohydrates: 33 g | Protein: 24 g | Fat: 16 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 40 mg | Sodium: 1467 mg | Potassium: 635 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 10754 IU | Vitamin C: 9 mg | Calcium: 46 mg | Iron: 1 mg
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