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When the weather turns chilly or you simply crave a flavorful, warming meal, few dishes can compete with a steaming bowl of Spicy Green Chili Chicken Ramen. This delightful recipe combines bold flavors, wholesome ingredients, and comforting textures, making it a go-to for both busy weeknights and leisurely weekends. The beauty of this dish lies in its adaptability; you can customize the spice levels to suit your palate, whether you prefer a gentle warmth or a fiery kick. Beyond its robust taste, this ramen bowl offers an array of nutritional benefits, making it a satisfying meal that nourishes both body and soul.

Green Chili Chicken Ramen Bowls

Warm up with a delicious bowl of Spicy Green Chili Chicken Ramen that’s perfect for any occasion. This recipe combines tender poached chicken, a rich broth, and fresh vegetables to create a comforting dish that can be customized to your taste. Whether you like it mild or spicy, the standout flavors from garlic, ginger, and green chili paste will satisfy your cravings. With its nutritional benefits and vibrant ingredients, this ramen bowl is a wholesome and satisfying meal!
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Ingredients
  

2 boneless, skinless chicken breasts

4 cups chicken broth

2 cups water

2 packets of ramen noodles (discard the seasoning packets)

1 tablespoon sesame oil

2 tablespoons olive oil

1 medium onion, thinly sliced

4 cloves garlic, minced

1-inch piece of ginger, grated

2-3 tablespoons green chili paste (adjust for spice preference)

1 tablespoon soy sauce

1 tablespoon fish sauce (optional)

1 cup shredded carrots

1 cup snap peas, trimmed

1 bell pepper, sliced

3 green onions, chopped (for garnish)

Fresh cilantro (for garnish)

Soft-boiled eggs (optional, for garnish)

Lime wedges (for serving)

Salt and pepper to taste

Instructions
 

Cook the Chicken: In a large pot, bring 4 cups of chicken broth and 2 cups of water to a gentle simmer. Season the chicken breasts with salt and pepper, and gently place them in the pot. Let them poach for about 15-20 minutes, or until fully cooked. Remove the chicken, let it cool slightly, then shred it using two forks.

    Sauté Aromatics: In the same pot, add sesame oil and olive oil over medium heat. Once hot, sauté the sliced onion until translucent, about 3-4 minutes. Add minced garlic and grated ginger, stirring for another minute until fragrant.

      Add Flavor to the Broth: Stir in the green chili paste, soy sauce, and fish sauce (if using). Allow the mixture to combine and cook for an additional 2 minutes before adding the shredded carrots, snap peas, and bell pepper.

        Prepare the Ramen: Bring the broth to a low boil, then add the ramen noodles. Cook according to package instructions, usually about 3-4 minutes. Stir occasionally to prevent sticking.

          Combine Ingredients: After the noodles are cooked, add the shredded chicken back into the pot and stir everything together. Taste the broth and adjust seasoning with more salt, pepper, or chili paste as desired.

            Serve: Ladle the ramen bowls into serving dishes. Top each bowl with chopped green onions, fresh cilantro, and soft-boiled eggs if desired. Serve with lime wedges on the side for an extra burst of freshness.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings