Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 3 packs (approx. 450g) ramen noodles
  • 2 stalks green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced chicken breasts, season with salt and pepper, and sear for 3-5 minutes until golden brown and cooked through. Remove chicken and set aside.
  2. Lower heat to medium. In the same pan, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant but not browned.
  3. Pour in chicken broth and soy sauce, bringing the mixture to a gentle simmer. Stir in the heavy cream and whisk in the cornstarch slurry (cornstarch mixed with cold water). Simmer for 3-5 minutes until the sauce thickens and becomes velvety.
  4. Add ramen noodles to the simmering broth. Cook for 3-4 minutes (or according to package instructions) until al dente. Return the seared chicken to the pan to warm through.
  5. Divide into bowls and garnish with sliced green onion and toasted sesame seeds.