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- 2 boneless, skinless chicken breasts, thinly sliced - 4 cups chicken broth - 200g ramen noodles - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1/3 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sriracha (adjust for spice) - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon sesame oil To start, you need good quality chicken. I prefer boneless and skinless breasts for easy cooking. They cook fast and absorb flavors well. Next, ramen noodles are key. They add a nice chewiness. For crunch and color, load up on fresh vegetables. Broccoli, red bell pepper, and carrots are my go-tos. Peanut butter gives the dish its creamy texture. It pairs well with the savory soy sauce and spicy sriracha. Fresh ginger and garlic add depth, making each bite flavorful. Sesame oil adds a nice finish and aroma to the dish. - 2 green onions, sliced (for garnish) - 1 tablespoon sesame seeds (for garnish) Garnishes make your dish pop! I like to use green onions for their freshness. They add a bright touch. Sesame seeds give a nice nutty flavor and a bit of crunch. - Large pot - Measuring cups and spoons - Cutting board and knife To cook this dish, you need a large pot. It holds everything as it simmers. Measuring cups and spoons help you get the right amounts. A cutting board and knife are essential for slicing chicken and veggies. Having the right tools makes cooking easier and more fun! - Start by slicing the chicken breasts into thin pieces. - Next, chop your vegetables: slice the red bell pepper, julienne the carrot, and cut the broccoli into small florets. - Measure out ingredients like peanut butter, soy sauce, and sriracha. - In a large pot, heat the sesame oil over medium heat. - Add the sliced chicken and sauté it for about 5 to 7 minutes. Cook until it turns golden brown and is no longer pink. - Once the chicken is done, add minced garlic and grated ginger. Stir for about 1 minute until you smell the aroma. - Pour in the chicken broth and bring it to a gentle boil. - Stir in the creamy peanut butter, soy sauce, and sriracha. Mix well until the peanut butter melts into the broth. - Add the ramen noodles, broccoli, red bell pepper, and carrot to the pot. - Cook according to the noodle package instructions, usually about 4 to 5 minutes. You want the noodles to be tender, while the veggies stay slightly crisp. - After cooking, remove the pot from the heat and let it sit for a couple of minutes. - Serve hot in bowls, garnished with sliced green onions and sesame seeds. To make your ramen spicy, use sriracha. You can add more or less based on your taste. If you want more depth, try adding garlic powder or onion powder. Both add a nice kick. You can also use lime juice for brightness. A touch of fish sauce can bring umami too. For sautéing chicken, slice it thin. This way, it cooks fast and evenly. Heat the sesame oil on medium heat before adding the chicken. Stir often so it browns nicely. For vegetables, add them at the right time. Broccoli and bell peppers should stay crisp. Add them in the last few minutes of cooking. This keeps them vibrant and fresh. Pair your ramen with a simple side salad. A light green salad gives a nice crunch. You can also serve it with steamed rice for more carbs. Top your ramen with green onions and sesame seeds for a pretty finish. Enjoy your meal with friends for a fun time! {{image_2}} You can swap chicken for tofu or shrimp. Tofu adds a nice texture and absorbs the sauce well. Choose firm tofu for the best result. If you like shrimp, they cook fast and add a sweet flavor. Just add them in the last few minutes to avoid overcooking. Also, feel free to use different chicken cuts. Thighs are juicier than breasts and can enhance the dish. You can mix in other vegetables if you want. Snap peas or mushrooms work well. They add crunch and flavor. You can also try adding leafy greens like spinach or bok choy. These greens cook quickly and bring great color and nutrients. Just toss them in at the end for a pop of freshness. If you need gluten-free options, rice noodles work great. They cook fast and soak up the broth's flavor. For those with nut allergies, try sunflower seed butter instead of peanut butter. It gives a similar creamy texture without the nuts. Always read labels to ensure your choices fit your dietary needs. To store leftovers, let the ramen cool first. Place it in an airtight container. This keeps it fresh. You can save it in the fridge for about three days. The flavors will stay good, but the noodles may get soft over time. To freeze the ramen, let it cool completely. Transfer it to a freezer-safe container. Make sure to leave some space for expansion. It can last up to two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave, adding a splash of broth for moisture. In the fridge, this dish lasts about three days. After that, check for signs of spoilage. If you see mold or an off smell, it’s time to discard it. Always trust your senses. Fresh food is key for safety and taste. Yes, you can prepare this ramen in advance. To meal prep, cook the dish as usual. Let it cool completely. Then, store it in airtight containers in the fridge. It will stay fresh for up to three days. When ready to eat, reheat it on the stove or in the microwave. You may need to add a little broth to loosen it up. You can easily adjust the heat in this recipe. Start with less sriracha if you prefer mild flavors. Add more sriracha to increase the spice. You can also use chili flakes for a different type of heat. Taste as you add, so it suits your liking. If you have nut allergies, there are great alternatives. Sunflower seed butter works well and has a similar texture. You can also use soy nut butter or tahini for a different flavor. Each substitute will change the taste slightly, but they will still create a tasty dish. This post outlined how to make One-Pot Spicy Peanut Chicken Ramen. We covered key ingredients, step-by-step instructions, and tips for enhancing flavor. You learned about ingredient swaps and storage methods, so your meal can fit your needs. Enjoying your cooking process is important. Trying new flavors keeps meals exciting. Don’t hesitate to adjust this recipe to match your taste. Happy cooking!

One-Pot Spicy Peanut Chicken Ramen

Indulge in a bowl of comfort with this One-Pot Spicy Peanut Chicken Ramen recipe! Packed with tender chicken, vibrant veggies, and a creamy peanut sauce, this dish is not only delicious but also quick and easy to prepare. Ready in just 30 minutes, it’s perfect for busy weeknights. Click through to discover the full recipe and elevate your dinner game with this flavorful twist on a classic favorite!
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Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

4 cups chicken broth

200g ramen noodles

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1/3 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons sriracha (adjust for spice)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon sesame oil

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

In a large pot, heat the sesame oil over medium heat. Add the sliced chicken and sauté for about 5-7 minutes, or until cooked through and lightly browned.

    Add the minced garlic and grated ginger to the pot, stirring for about 1 minute until fragrant.

      Pour in the chicken broth, bringing it to a gentle boil.

        Stir in the peanut butter, soy sauce, and sriracha until well combined and the peanut butter melts into the broth.

          Add the ramen noodles, broccoli florets, red bell pepper, and carrot to the pot. Cook according to the noodle package instructions, usually 4-5 minutes, until the noodles are tender and vegetables are slightly cooked but still crisp.

            Once cooked, remove from heat and let it sit for a couple of minutes.

              Serve hot in bowls, garnished with sliced green onions and sesame seeds.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings