We made this Sriracha Chicken & Ramen for dinner on Wednesday night. We drew inspiration from Rachael Ray's Sriracha Chicken Noodle Bowl recipe since I'll make almost anything she shares a recipe for.
|I may have a problem, but it's not what you think....only 7 RR cookbooks and that means I'll need (at least) an 8th, to make it even! I owe my sweet Gram a lot of thanks, since she gifted me most of these! |
1/4 cup Orange Juice
2 Tablespoons Honey
2 Tablespoons Sriracha
3 Chicken Breasts (about 2 lbs)
Salt and Pepper
3 Tablespoons Extra-Virgin Olive Oil
2 Garlic Clives, Minced
3 cups Chicken Broth
1 Tablespoon Low-Sodium Soy Sauce
2 Packets Chicken Flavored Ramen (you could probably use any thin pasta you prefer, I used Ramen because we have so much of it)
Preheat oven to 425°
For the glaze, whisk together the orange juice, honey, and 1 Tablespoon of the Sriracha
Sprinkle the chicken breast with salt and pepper and place on a broiler pan.
Bake chicken for about 30 minutes (or until the juices run clear), brush with glaze every 5 minutes during baking time.
While the chicken is baking, heat the oil in a medium sized saucepan set over medium heat. Add garlic and stir. When garlic is fragrant, it's time to stir in the chicken broth, the noodles, the soy sauce, and the other Tablespoon of Sriracha. Turn heat to high, bring to a boil, reduce the heat back to medium and cook until the noodles soften.
Add ramen to bowl and top with sliced chicken. ENJOY!