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Balsamic Chicken Ramen

Sliced chicken glazed in a glossy balsamic reduction, served over a savory ginger-soy broth with ramen noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 460
Ingredients Method

Ingredients
  

  • For the Balsamic Chicken
  • 4 boneless skinless chicken thighs
  • 1 tablespoon neutral oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 garlic clove minced
  • Salt and black pepper to taste
  • For the Broth and Noodles
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons balsamic vinegar
  • 4 portions fresh or dried ramen noodles
  • 2 soft-boiled eggs halved
  • 2 scallions sliced, for serving
  • 1 cup baby spinach or bok choy for serving

Method
 

  1. Season the chicken thighs with salt and pepper.
  2. Heat the oil and sear the chicken 5 to 6 minutes per side, until cooked through. Remove and let rest.
  3. In the same skillet, combine the balsamic vinegar, honey, and garlic. Simmer 8 to 10 minutes, until reduced and glossy.
  4. Slice the rested chicken and toss in the balsamic glaze to coat.
  5. Bring the chicken broth to a simmer in a separate pot. Add the soy sauce and ginger, and simmer 10 minutes.
  6. Stir in the 2 tablespoons balsamic vinegar off the heat, just before serving.
  7. Cook the ramen noodles according to package directions and divide among bowls.
  8. Ladle the broth over the noodles, then top with the balsamic chicken, spinach or bok choy, egg, and scallions.