Fiery Chicken Ramen with Creamy Garlic Sauce

1. Flavor that chicken. In a bowl, whisk together the soy sauce, chili sauce, and honey. Add the diced chicken and toss it all together. Let it sit for at least 30 minutes — longer if you have the time. This little marinade? It gives the chicken so much flavor. Totally worth it.
2. Sear until golden. Heat your olive oil in a big Dutch oven or heavy pot over medium heat. Add the chicken and give it space — you want those caramelized, golden bits. Cook for 6 to 7 minutes, stirring occasionally. This is where your kitchen starts smelling incredible.
3. Sear until golden. Heat your olive oil in a big Dutch oven or heavy pot over medium heat. Add the chicken and give it space — you want those caramelized, golden bits. Cook for 6 to 7 minutes, stirring occasionally. This is where your kitchen starts smelling incredible.
4. In goes the broth and noodles. Pour in the chicken broth and bring it to a gentle boil. Add the ramen noodles — no need to break them up, unless you want to. Let them cook for about 3 minutes, just until tender. Keep an eye on them — they cook fast!
5. Creamy, dreamy magic. Turn the heat down to low and pour in that heavy cream. Let it simmer for about 5 minutes until it’s thick and luscious. This is the moment it all comes together — spicy, garlicky, velvety bliss in one pot.
6. Time to serve. Ladle the ramen into deep bowls. Make sure each one gets plenty of broth, chicken, and noodles. Top with a generous handful of green onions — they add the perfect pop of freshness.

• 2 fresh chicken breasts, diced
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (sriracha or sambal oelek work beautifully)
• 1 tablespoon honey
• For the Ramen:
• 2 packs of instant ramen (toss those seasoning packets — we’re going homemade here)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons minced garlic
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 4 green onions, thinly sliced
• Kosher salt & freshly ground black pepper

Notes: