# Components:
→ Chicken
01 - 2 boneless, skinless chicken thighs or breasts
02 - 1 teaspoon chili powder
03 - 1 teaspoon paprika
04 - ½ teaspoon salt
05 - ½ teaspoon ground black pepper
06 - 1 tablespoon vegetable oil
→ Creamy Garlic Sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon butter
09 - ¼ cup heavy cream
→ Broth
10 - 3 cups chicken broth
11 - 1 tablespoon soy sauce
12 - 1 teaspoon sesame oil
13 - 2 cloves garlic, minced
14 - ¼ cup heavy cream
→ Noodles & Garnish
15 - 2 packs ramen noodles (fresh or dried, approximately 7 oz total)
16 - 1 green onion, chopped
17 - 1 teaspoon chili oil (optional)
# Directions:
01 - Combine chili powder, paprika, salt, and black pepper in a bowl. Season chicken thoroughly and let marinate for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden and fully cooked. Remove from heat, rest for 3 minutes, then slice thinly.
03 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for one minute until fragrant. Stir in heavy cream and simmer gently for two minutes until slightly thickened. Remove from heat and set aside.
04 - Cook ramen noodles according to package instructions. Drain well and set aside.
05 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sauté for 30 seconds. Add chicken broth, soy sauce, and heavy cream. Simmer gently for five minutes, then adjust seasoning to taste.
06 - Distribute noodles evenly into four serving bowls. Ladle hot broth over noodles. Top with sliced chicken, then drizzle with creamy garlic sauce.
07 - Sprinkle chopped green onions and drizzle chili oil over each bowl if desired. Serve immediately.
