Chicken and Broccoli Ramen

  • 4 chicken thighs (or two per person)
  • 1 large head broccoli
  • 2 ramen cakes
  • 2 Tbsp. Chinese Five Spice
  • 2 Tbsp. sesame seed oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. mirin
  • 1 tsp fish sauce
  • 1 tsp black sesame seeds
  • 2 Tbsp. green onions for garnish
  • 1 Tbsp. vegetable oil

To four cups of water add soy sauce, fish sauce, and mirin. Bring to a boil and let simmer.

Coat chicken thighs in Chinese Five Spice. In a large skillet warm 1 Tbsp. vegetable oil. Sear chicken thighs for five minutes on each side, then cover and reduce heat and cook for an additional 3-5 minutes until chicken is cooked through.

Cook ramen to package directions. Add in chopped broccoli florets when the ramen is about half done. Drain and add back to the pot. Drizzle with sesame oil and taste for salt. If it needs more salt, add 1 tsp. soy sauce.

Plate ramen and broccoli with chicken thighs on top. Garnish with black sesame seeds and green onions.

Wine Pairing Suggestion

St. Supery Cabernet Sauvignon

***Serves two.

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