Spicy Chicken Ramen

Chicken Ramen

• 1 1/2 pounds boneless skinless chicken thighs
• 2 teaspoons salt, divided
• 1/2 teaspoon McCormick® Pure Ground Black Pepper
• 2 tablespoons sesame oil, divided
• 1 cup mushrooms, sliced (such as white or shiitake mushrooms)
• 3 green onions, trimmed and chopped
• 2 tablespoons very finely chopped fresh garlic
• 1 teaspoon grated fresh ginger
• 8 cups (2 quarts) chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon Frank's RedHot® Sriracha Squeeze Hot Sauce
• 3 packages (3 ounces each) dried ramen noodles , (discard seasoning packet)
• 2 cups chopped bok choy

Optional Toppings

• Soft-boiled eggs, halved
• Sliced green onion
• Matchstick carrots
• Toasted sesame seeds
• Seaweed snacks or nori sheets, cut into strips
• Bean sprouts

directions

1. SEASON chicken thighs evenly with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Heat 1 tablespoon of the sesame oil in large saucepot on medium-high heat. Add chicken; brown on both sides. Reduce heat, cook chicken about 4 to 6 minutes longer on each side, or until cooked through. Remove from pot; slice into thin strips. Keep warm.
2. HEAT remaining 1 tablespoon oil in saucepot. Add mushrooms; cook and stir 4 minutes or until golden and tender. Remove and set aside. Add green onion, garlic and ginger; cook and stir 1 to 2 minutes until fragrant. Stir in stock, soy sauce and Sriracha Squeeze Sauce. Bring to gentle boil. Cook 10 minutes, stirring occasionally. Return to rapid boil. Stir in remaining 1 teaspoon salt and ramen noodles; cook 1 minute. Reduce heat to simmer. Stir in bok choy; cook just until wilted. Remove from heat.
3. LADLE broth and noodles into serving bowls. Top with cooked chicken and mushrooms, and add desired optional toppings. Drizzle with additional Sriracha Squeeze Sauce to serve.