Ingredients: |
Ingredients: 2 TBS vegetable oil 1 cup diced carrots (about 2 large) 6 green onions, sliced (1½ cups) 4 garlic cloves, minced 2 TBS minced peeled ginger 1 lb boneless skinless chicken breasts Salt and pepper 6 ½ cups low-sodium chicken broth 2 ½ TBS soy sauce, or more to taste 2 TBS rice vinegar 1 TBS Sriracha 1 TBS sesame oil 1 TBS granulated sugar 3 cups slightly packed chopped Napa cabbage 6 oz. crimini mushrooms, sliced 1 (4.3 oz) package dry ramen, seasoning packets discarded ½ cup chopped cilantro
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Directions: |
Directions:Heat 1 TBS vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 TBS olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 ½ minutes per side. Pour in chicken broth, soy sauce, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through, about 5 - 7 minutes. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro. |