Instant Ramen Flavoured Chicken Thigh Rice Bowls

Alright, listen up! We're taking that humble brick of instant ramen and elevating it into a flavour-packed, surprisingly satisfying weeknight dinner. This recipe is all about maximizing flavour with minimal effort. Get ready for my Instant Ramen Flavoured Chicken Thigh Rice Bowls!

Yields: 2 servings Prep time: 10 minutes Cook time: 25 minutes

Ingredients:

• For the Chicken:

  • 2 boneless, skinless chicken thighs (about 6-8 oz total)
  • 1 packet instant ramen seasoning (any flavour, but I recommend chicken, beef, or mushroom)
  • 1 tbsp soy sauce (low sodium preferred)
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 inch ginger, minced

• For the Rice Bowls:

  • 1 cup cooked rice (white, brown, or jasmine all work well)
  • 1/2 cup frozen peas, thawed
  • 1 scallion, thinly sliced
  • 1 soft boiled egg, halved (optional, but highly recommended!)
  • Toasted sesame seeds, for garnish
  • Optional: Sriracha, Chili Garlic Sauce, or other hot sauce for extra heat

Equipment:

• Medium skillet or frying pan
• Small saucepan (if cooking rice)
• Cutting board
• Knife

Instructions

1. Prep the Chicken: Pat the chicken thighs dry with paper towels. This is important for browning! In a small bowl, whisk together the instant ramen seasoning packet, soy sauce, vegetable oil, sesame oil, minced garlic, and minced ginger.

2. Marinate the Chicken: Place the chicken thighs in a bowl or Ziploc bag. Pour the ramen seasoning marinade over the chicken, making sure it's well coated. Let it marinate for at least 10 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavourful it will be.

3. Cook the Chicken: Heat the skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and browned. (Use a meat thermometer to check!)

4. Rest and Slice: Remove the chicken from the skillet and let it rest for 5 minutes before slicing thinly. This allows the juices to redistribute, resulting in more tender chicken.

5. Assemble the Rice Bowls: Divide the cooked rice between two bowls. Top with the sliced chicken, thawed peas, and sliced scallions.

6. Add the Egg (Optional): If using, add a halved soft-boiled egg to each bowl. The runny yolk adds richness and flavour.

7. Garnish and Serve: Sprinkle with toasted sesame seeds and a drizzle of your favourite hot sauce (if desired). Serve immediately and enjoy!

Chef's Notes and Tips:

• Ramen Upgrade: If you have the actual noodles from the ramen packet, you can cook them separately and add them to the bowl for extra texture and flavour! Toss them with a little sesame oil after cooking.
• Veggies: Feel free to add other veggies to the bowl! Sautéed mushrooms, spinach, or bok choy would be great additions.
• Rice: Day-old rice works particularly well in this recipe. It tends to hold its shape better.
• Spice Level: Adjust the amount of hot sauce to your liking.
• Make it Vegetarian: Use firm tofu instead of chicken, and pan-fry it until crispy, following the same marinade.
• Cleanup Tip: Deglaze the pan after cooking the chicken with a splash of water or broth to scrape up the browned bits and add them to the bowl for extra flavour.

Enjoy your flavour bomb! This is a quick, easy, and delicious way to satisfy your ramen cravings and get a satisfying meal on the table in no time. Bon appétit!