CHICKEN BROCCOLI RAMEN RECIPES

Steps:

• In a large heavy pot, heat the oil over medium high heat until hot. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then brown in batches until golden, about 6 minutes per batch. Transfer the chicken to a platter as browned.
• Stir the garlic and ginger into the pot and cook, stirring until golden, about 3 minutes. Stir in the stock and chicken with any accumulated juices and bring to a simmer. Stir in the broccoli and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes. Stir in the ramen and cook until tender, about 3 minutes. Season the soup with salt and pepper to taste and serve sprinkled with the sesame seeds.

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.