Teriyaki Chicken Ramen

This Teriyaki Chicken Ramen is the perfect balance of rich, savory broth and caramelized chicken with just the right hint of sweetness and spice. The miso and coconut milk create a creamy depth of flavor, while the chili oil adds a touch of heat. Paired with tender ramen noodles, crisp bok choy, and sweet corn, every bite is packed with umami goodness. It’s comforting, flavorful, and easy to make at home!

SERVES: 4
PREP TIME: 10 MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS

Ingredients

For the chicken

• 1 pound chicken thighs, cut into bite sized pieces
• 1/2 cup teriyaki sauce

For the broth

• 1 teaspoon oil
• 3 cloves garlic, minced
• 4 teaspoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon chili oil
• 2 teaspoon miso paste
• 6 cups chicken broth
• 1/2 cup coconut milk

For assembly

• 4 servings ramen noodles
• 1 15-ounce can whole kernel corn
• Bok choy, trimmed and cut into bite sized pieces pieces
• 2 scallions, sliced
• Sesame seeds, to garnish

Instructions

1. In a small bowl, combine the chicken and teriyaki sauce. Set aside to marinate.

2. In a large pot, heat the oil. Add the garlic and sauté until fragrant, about 30 seconds.

3. Stir in soy sauce, mirin, chili oil, and miso paste until well combined.

4. Pour in chicken broth and coconut milk. Bring to a simmer.

5. While the broth is simmering, in a large pan, cook the chicken thighs until caramelized and fully cooked. Set aside.

6. Cook noodles according to package directions. In the last 2-3 minutes of boiling, add bok choy to the pot.

7. Drain and divide noodles and bok choy among 4 bowls.

8. Top noodles with cooked chicken and corn.

9. Ladle hot broth over the noodles.

10. Garnish with scallions and sesame seeds.

11. Enjoy!

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