Can I use chicken breast instead of thighs?

Absolutely! Just keep an eye on the cooking time—breasts cook faster and can dry out if overdone.

How do I store leftovers?

Keep the broth, noodles, and chicken separate in the fridge. Reheat the broth and chicken, then add the noodles right before serving so they don’t get soggy.

Can I make the broth ahead?

Yes! The broth can be made up to 2 days ahead. Just reheat and add the fresh veggies and noodles before serving.

Ginger Glazed Chicken Ramen - Chicken magic recipes

Description

A cozy and flavorful bowl of Ginger Glazed Chicken Ramen made with tender glazed chicken, rich broth, noodles, mushrooms, and fresh greens. Perfect for an easy, comforting weeknight dinner.

Ingredients

Scale

Ramen Broth

8 cups chicken broth (reduced sodium)
1/4 cup light soy sauce
1/4 cup mirin
2-inch piece fresh ginger, peeled and roughly chopped
3–5 cloves garlic, roughly chopped
4 green onions, cut into 2-inch pieces
1 stalk lemongrass, trimmed and cut into 2-inch pieces (optional)
1/2–1 tsp red pepper flakes

Ginger Glazed Chicken

4 boneless, skinless chicken thighs
1/2 tsp black pepper
2 Tbsp vegetable oil
3 Tbsp light soy sauce
1 Tbsp dark soy sauce
3 Tbsp light brown sugar
2 tsp minced ginger
1 tsp minced garlic

Ramen

8 oz fresh shiitake mushrooms, halved or sliced
5 oz baby spinach
1 Tbsp sesame oil
12 oz ramen noodles
3 green onions, sliced

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Instructions

Add all broth ingredients to a large Dutch oven or stockpot. Bring to a boil, reduce heat to medium-low, and simmer for 15–20 minutes.
While the broth simmers, season chicken with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook chicken 4–5 minutes per side until golden brown.
In a small bowl, whisk light soy sauce, dark soy sauce, brown sugar, ginger, and garlic. Pour over chicken and cook until thick and syrupy, turning chicken to glaze both sides (about 5 minutes).
Remove chicken and let rest, then slice thinly.
Strain solids from the broth and return broth to the pot. Add mushrooms, cook 2–3 minutes, then stir in spinach and sesame oil and cook another 3 minutes.
In a separate pot, cook ramen noodles 1 minute less than package directions. Drain and divide among 4 bowls.
Pour hot broth over noodles, top with sliced chicken and green onions, and serve.

Notes

For extra spice, add more red pepper flakes or a drizzle of sriracha.
Chicken breasts can be substituted but cook faster, so adjust timing.
Store leftover broth, noodles, and chicken separately for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 12 g
Sodium: 1450 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 105 mg