Name: Ginger Glazed Chicken Ramen
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Asian
Ingredients: 8 cups reduced-sodium chicken broth; 1/4 cup soy sauce; 1/4 cup AOOC Honey Ginger Balsamic; 2-inch piece of fresh ginger, peeled and roughly chopped; 3-5 cloves garlic, roughly chopped; 4 green onions, cut into 2-inch pieces; 1/2 - 1 tsp red pepper flakes; 4 boneless, skinless chicken thighs; 1/2 tsp black pepper; 2 Tbsp AOOC Ginger & Black Garlic Olive Oil (or EVOO); 4 Tbsp soy sauce; 3 Tbsp light brown sugar; 2 tsp minced ginger; 1 tsp minced garlic; 8 oz shiitake mushrooms, halved or sliced; 5 oz baby spinach; 2 Tbsp AOOC Toasted Sesame Seed Oil; 12 oz ramen noodles; 3 green onions, sliced

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Ginger Glazed Chicken Ramen: A Flavorful and Hearty Delight

Are you craving a hearty and flavorful meal that brings warmth and comfort to your kitchen? Look no further than this Ginger Glazed Chicken Ramen. This recipe combines the richness of tender chicken thighs with a sweet and savory ginger glaze, creating a ramen bowl that’s not only satisfying but also packed with nuanced flavors. What sets this recipe apart is the use of premium oils and balsamic from Abingdon Olive Oil Company, which elevate the dish to a new level of culinary delight.

Why Use AOOC Oils and Balsamic?

Incorporating AOOC Honey Ginger Balsamic and AOOC Ginger & Black Garlic Olive Oil into this recipe brings an exceptional depth of flavor that’s hard to achieve with standard ingredients. The Honey Ginger Balsamic adds a unique blend of sweetness and tanginess, which pairs perfectly with the savory elements of the dish. The Ginger & Black Garlic Olive Oil imparts a rich, multi-dimensional flavor, enhancing the overall taste experience.

AOOC Toasted Sesame Seed Oil is another key player, adding a nutty aroma and flavor that complements the other ingredients beautifully. Each oil and balsamic used in this recipe is carefully crafted to elevate your dishes, making them not only more delicious but also more memorable.

This Ginger Glazed Chicken Ramen is more than just a meal; it’s an experience. By using high-quality oils and balsamic from Abingdon Olive Oil Company, you ensure that each bite is filled with flavor and satisfaction. Enjoy the comforting taste and delightful aromas of this hearty ramen bowl, and let it warm your soul on any day of the week.

Yield: 6

Ginger Glazed Chicken Ramen

Ginger Glazed Chicken Ramen is a satisfying dish that combines tender chicken with a rich ginger glaze. Paired with warm ramen noodles and fresh veggies, it's a cozy, savory-sweet meal that's quick and easy to prepare—perfect for busy weeknights or a comforting night in.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

Ramen Broth

8 cups reduced-sodium chicken broth
1/4 cup soy sauce
1/4 cup AOOC Honey Ginger Balsamic
2-inch piece of fresh ginger, peeled and roughly chopped
3-5 cloves garlic, roughly chopped
4 green onions, cut into 2-inch pieces
1/2 – 1 tsp red pepper flakes

Ginger Glazed Chicken

4 boneless, skinless chicken thighs
1/2 tsp black pepper
2 Tbsp AOOC Ginger & Black Garlic Olive Oil (or EVOO)
4 Tbsp soy sauce
3 Tbsp light brown sugar
2 tsp minced ginger
1 tsp minced garlic

Ramen

8 oz shiitake mushrooms, halved or sliced
5 oz baby spinach
2 Tbsp AOOC Toasted Sesame Seed Oil
12 oz ramen noodles
3 green onions, sliced

Instructions

Prepare the Ramen Broth:
In a large Dutch oven or stockpot, combine all the broth ingredients. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes.
Cook the Chicken:
While the broth simmers, season the chicken thighs with black pepper. Heat AOOC Ginger & Black Garlic Olive Oil (or EVOO) in a skillet over medium-high heat, and cook the chicken for 4-5 minutes on each side until golden brown.
Make the Ginger Glaze:
In a small bowl, whisk together the light soy sauce, dark soy sauce, brown sugar, ginger, and garlic. Pour this mixture over the chicken in the skillet. Continue cooking until the glaze thickens and becomes syrupy, turning the chicken occasionally to coat both sides. This should take about 5 minutes.
Rest and Slice the Chicken:
Transfer the chicken thighs to a cutting board and let them rest for a few minutes before slicing them thinly.
Strain the Broth:
Once the broth is done simmering, strain it into a large mixing bowl through a colander, discarding the solids. Pour the strained broth back into the pot.
Cook the Vegetables:
Add the mushrooms to the broth and cook over medium heat for 2-3 minutes. Stir in the spinach and AOOC Toasted Sesame Seed Oil, cooking for an additional 3 minutes.
Prepare the Ramen Noodles:
Cook the ramen noodles in a separate pot, boiling them for 1 minute less than the package directions. Drain the noodles and divide them among 4 bowls.
Assemble the Bowls:
Ladle the hot broth with mushrooms and spinach over the noodles. Top with the sliced chicken and green onions. Add any additional toppings you like, and serve hot.