Ginger Garlic Chicken Ramen


  • 8 c. chicken stock
  • 1 1/2 lb. boneless, skinless chicken breast
  • (1 1/2-inch) piece fresh ginger, halved lengthwise
  • garlic cloves, sliced
  • (3.5-ounce) package shiitake mushrooms, halved
  •  tbsp. soy sauce
  • 2 tsp. toasted sesame oil
  • (3-ounce) packages dried ramen, seasoning packs discarded
  • baby bok choy, separated into leaves
  • 2 c. snow peas
  • scallions, sliced
  1. Combine stock, chicken, ginger, and garlic in a large pot or Dutch oven. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Add mushrooms, soy sauce, and sesame oil and simmer, covered, until mushrooms are tender, 8 to 10 minutes. Remove chicken and shred with two forks.
  2. Add noodles to pot and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Stir in chicken, bok choy, and snow peas. Cook until vegetables are crisp-tender, 1 to 2 minutes. Stir in scallions just before serving.

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