Spicy Chicken Ramen

Ramen

• 1 1/2 pounds (750 grams) boneless skinless chicken thighs
• 2 teaspoons (10 milliliters) salt, divided
• 1/2 teaspoon (2 milliliters) Club House® Pure Ground Black Pepper, divided
• 2 tablespoons (30 milliliters) sesame oil, divided
• 1 cup (250 milliliters) sliced mushrooms
• 3 green onions, trimmed and chopped
• 2 tablespoons (30 milliliters) very finely chopped fresh garlic
• 1 teaspoon (5 milliliters) grated fresh ginger
• 8 cups (2 liters) chicken stock
• 2 tablespoons (30 milliliters) soy sauce
• 1 tablespoon (15 milliliters) Frank's RedHot® Squeeze Sriracha Sauce
• 3 blocks (3 ounces/85 grams each) dry ramen noodles, (noodles only)
• 2 cups (500 milliliters) chopped bok choy

Optional Toppings

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

directions

1. SEASON chicken thighs evenly with 1 teaspoon (5 ml) of the salt and 1/2 teaspoon (2 ml) of the black pepper. Heat 1 tablespoon (15 ml) 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 (15 ml) 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 chicken and mushrooms and add desired optional toppings. Drizzle with Sriracha Squeeze Sauce to serve.