I crafted this dish with glazed chicken thighs, juicy and sweet, nestled in rich broth with shiitake mushrooms, spinach, and ramen noodles. The combination of ginger, garlic, and honey creates an irresistible flavor twist. Every bite delivers comfort and excitement in one bowl, making it a modern meal I adore.
I recently came across this awesome Ginger Glazed Chicken Ramen recipe that brings together a rich blend of flavors and textures. I start by seasoning 6 bone-in, skin-on chicken thighs with salt and pepper and then glazing them with a mix of 2 tbsp fresh grated ginger, 3 garlic cloves, 3 tbsp soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil.
This glaze not only adds a great balance of sweet and savory but also gives a unique kick that really challenges your taste buds, kinda like those popular Chicken Stirfry Ramen Noodles and Quick Chicken Ramen Noodle Stir Fry recipes I admire. Then I combine 4 cups chicken broth, 1 cup sliced shiitake mushrooms, 2 cups fresh spinach and 8 oz ramen noodles to create a hearty base that is also fairly nutritious.
The nutritional value is boosted by protein from the chicken and vitamins from the spinach. I enjoy a pinch of red pepper flakes sometimes along with chopped green onions and sesame seeds to finish it off.
Why I Like this Recipe
I love how this recipe mixes sweet and savory flavors. The honey, soy sauce, ginger and garlic all come together to make a glaze that’s really addictive, even if sometimes I mess up the measurements a little bit.
I also like that the chicken skin gets super crispy when I sear it in the skillet. It makes the meat taste really juicy and tender, which is hard to get with some chicken recipes.
The broth is another thing I really enjoy. With shiitake mushrooms, spinach and ramen noodles, the bowl feels hearty and comforting and it always warms me up on those cold days.
Plus, I gotta say it feels pretty simple to pull off, even though it sounds fancy. The steps are straightforward and the ingredients are easy to find at most grocery stores, which means I can make it anytime I want a tasty meal.
Ingredients
- Chicken Thighs: Packed with protein and flavor, they make the broth rich and hearty.
- Fresh Ginger: Gives a warming, zesty punch and helps ease digestion with its anti inflammatory benefits.
- Garlic: Boosts flavor and immune system, also offers antioxidants and a savory bite.
- Honey: Adds natural sweetness that balances salty soy sauce and enhances the glaze.
- Shiitake Mushrooms: Supply a good dose of fiber and vitamins, contributing an earthy flavor.
- Spinach: Brings fresh greens loaded with vitamins and fiber, making the broth lighter and vibrant.
- Soy Sauce: Infuses the dish with a salty umami depth and enhances the overall flavor.
Ingredient Quantities
- 6 chicken thighs (bone-in, skin-on, about 2 lbs) – season with salt and pepper
- 2 tbsp fresh grated ginger
- 3 garlic cloves, minced
- 3 tbsp soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 4 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- 2 cups fresh spinach, loosely packed
- 8 oz ramen noodles
- Pinch of red pepper flakes (optional)
- Some chopped green onions (optional garnish)
- Some sesame seeds (optional garnish)
How to Make this
1. Preheat your oven to 400°F while you season the chicken thighs well with salt and pepper on both sides.
2. In a bowl, mix together 2 tbsp of freshly grated ginger, 3 minced garlic cloves, 3 tbsp soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil.
3. Rub the ginger mixture all over the chicken thighs so they get a good coat of that tasty glaze.
4. Heat a big, oven-safe skillet over medium-high heat and add your chicken thighs, skin-side down, until the skin is nice and crispy (about 5 to 7 minutes).
5. Flip the chicken over and pour in 4 cups of chicken broth along with 1 cup sliced shiitake mushrooms. If you like a bit of heat, add a pinch of red pepper flakes at this point.
6. Transfer the skillet to your preheated oven and bake for around 25 to 30 minutes until the chicken is fully cooked and juicy.
7. While the chicken bakes, cook 8 oz of ramen noodles in a pot of boiling water based on the package instructions then drain them well.
8. Place the cooked noodles in a bowl along with 2 cups of loosely packed fresh spinach.
9. Once the chicken is done, remove the skillet carefully and pour some of the broth and mushrooms onto the noodles and spinach.
10. Top your ramen with the glazed chicken thighs and finish it off with some chopped green onions and a sprinkle of sesame seeds for extra flavor. Enjoy your meal!
Equipment Needed
1. Oven – Needed to bake the chicken thighs at 400°F
2. Mixing Bowl – For whipping up the marinade ingredients
3. Measuring Spoons and Cups – To make sure you get the right amounts of ginger, garlic, soy sauce, honey, vinegar, and oil
4. Large Oven Safe Skillet – To sear the chicken and then put in the oven
5. Tongs or Spatula – To flip the chicken for even cooking
6. Pot – For boiling the ramen noodles
7. Strainer or Colander – To drain the noodles after cooking
8. Knife and Cutting Board – For slicing shiitake mushrooms and chopping green onions if you use them
9. Serving Bowls – For assembling the final dish with noodles, spinach, broth, and chicken
FAQ
- Q: Can I use boneless chicken thighs instead?
A: Yep, you can but the bone-in, skin-on ones give more flavor and keep the meat juicier so they’re recommended if you can get em. - Q: Do I need to marinate the chicken before cooking?
A: Not really, just season with salt and pepper and let it glaze during cooking with the ginger, garlic, and other sauces. It works out fine that way. - Q: What if I don’t have shiitake mushrooms?
A: No worries, you can substitute them with button or portobello mushrooms, though shiitake does add a richer, earthy flavor. - Q: Can I swap ramen noodles for another type of noodle?
A: Sure thing, udon or even rice noodles will do the trick but keep in mind they might change the overall texture a bit. - Q: How do I know when the chicken’s done?
A: Check that the internal temperature reaches 165°F and the skin is nice and crispy. A meat thermometer can help if you’re unsure. - Q: How should leftovers be stored?
A: Let the dish cool, then store the broth and chicken in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.
Ginger Glazed Chicken Ramen Recipe Substitutions and Variations
- If you can’t find chicken thighs, you can easily swap them with boneless, skinless chicken breasts or turkey thighs for a similar flavor and texture.
- If you are out of fresh ginger, you might want to use about 1/2 teaspoon of ground ginger instead, though the flavor won’t be as bright.
- Don’t have shiitake mushrooms handy? Button mushrooms or cremini mushrooms work just fine in a pinch.
- If you don’t have ramen noodles around, try using udon or even spaghetti noodles for a different twist on the dish.
Pro Tips
1. Let the chicken sit in the marinade longer if you can so it really soaks up all that ginger garlic goodness. I found that letting it chill for like 30 minutes to an hour makes a big difference in flavor.
2. When browning the chicken, make sure you heat the skillet enough before adding the meat. That way you get a nice crispy skin and avoid the chicken sticking to the pan.
3. Once the chicken is cooked, don’t just dump all the broth on the noodles. Taste and adjust the seasoning if needed before mixing it in with the ramen and spinach.
4. If you like a little extra kick, and you really appreciate the flavors, try toasting the sesame seeds in a dry pan for a minute or two before sprinkling them on top. Enjoy experimenting with it!
Ginger Glazed Chicken Ramen Recipe
I crafted this dish with glazed chicken thighs, juicy and sweet, nestled in rich broth with shiitake mushrooms, spinach, and ramen noodles. The combination of ginger, garlic, and honey creates an irresistible flavor twist. Every bite delivers comfort and excitement in one bowl, making it a modern meal I adore.
Ingredients
- 6 chicken thighs (bone-in, skin-on, about 2 lbs) – season with salt and pepper
- 2 tbsp fresh grated ginger
- 3 garlic cloves, minced
- 3 tbsp soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 4 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- 2 cups fresh spinach, loosely packed
- 8 oz ramen noodles
- Pinch of red pepper flakes (optional)
- Some chopped green onions (optional garnish)
- Some sesame seeds (optional garnish)
Directions
- 1. Preheat your oven to 400°F while you season the chicken thighs well with salt and pepper on both sides.
2. In a bowl, mix together 2 tbsp of freshly grated ginger, 3 minced garlic cloves, 3 tbsp soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil.
3. Rub the ginger mixture all over the chicken thighs so they get a good coat of that tasty glaze.
4. Heat a big, oven-safe skillet over medium-high heat and add your chicken thighs, skin-side down, until the skin is nice and crispy (about 5 to 7 minutes).
5. Flip the chicken over and pour in 4 cups of chicken broth along with 1 cup sliced shiitake mushrooms. If you like a bit of heat, add a pinch of red pepper flakes at this point.
6. Transfer the skillet to your preheated oven and bake for around 25 to 30 minutes until the chicken is fully cooked and juicy.
7. While the chicken bakes, cook 8 oz of ramen noodles in a pot of boiling water based on the package instructions then drain them well.
8. Place the cooked noodles in a bowl along with 2 cups of loosely packed fresh spinach.
9. Once the chicken is done, remove the skillet carefully and pour some of the broth and mushrooms onto the noodles and spinach.
10. Top your ramen with the glazed chicken thighs and finish it off with some chopped green onions and a sprinkle of sesame seeds for extra flavor. Enjoy your meal!
