Description
A flavorful and comforting Chicken Teriyaki Ramen recipe combining tender marinated chicken thighs with gluten-free ramen noodles, fresh vegetables, and a savory homemade broth. Perfect for a satisfying weeknight dinner with a hint of Asian-inspired flavors using coconut aminos and fresh ginger.
Ingredients
Chicken Marinade
- 1 lb chicken thighs (boneless and skinless)
- ⅓ cup coconut aminos
- 1 tbsp rice vinegar
- 2 tbsp coconut sugar
- 2 tsp avocado oil (divided, 1 tsp in marinade plus extra for cooking)
- 1 clove garlic (grated)
- 1 tsp ginger (grated)
- 1 tsp onion powder
- Salt and pepper to taste
Broth & Vegetables
- 1 tbsp avocado oil
- 1 medium carrot (cut into match sticks)
- 1 head baby bok choy (halved or chopped, washed)
- 2 tsp ginger (grated)
- 2 cloves garlic (grated)
- 2 tbsp coconut aminos
- 6 cups chicken broth
- Salt and pepper to taste
Noodles and Toppings
- 2 bricks gluten-free ramen noodles
- Green onion (sliced, for topping)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken thighs with coconut aminos, 1 tsp avocado oil, coconut sugar, rice vinegar, grated ginger, garlic, onion powder, salt, and pepper. Mix well to coat. Cover and refrigerate for at least 30 minutes, up to 1 hour to develop flavors.
- Cook the Chicken: Heat 1 tbsp avocado oil in a large, deep skillet over medium heat. Add the marinated chicken thighs and cook 3-4 minutes on each side until the internal temperature reaches 175°F and the chicken is fully cooked. Remove from the pan and keep warm on a covered plate.
- Prepare the Broth: In a pot, heat 1 tbsp avocado oil over medium-low heat until shimmering. Add the carrot matchsticks and baby bok choy, sautéing for 2-3 minutes. Stir in grated garlic and ginger, cooking an additional minute until fragrant. Pour in the chicken broth and 2 tbsp coconut aminos. Season with salt and pepper to taste and bring the mixture to a gentle simmer.
- Cook the Ramen Noodles: Bring the broth to a boil, then add the gluten-free ramen noodles. Cook according to package instructions until tender but not mushy. Remove from heat.
- Assemble the Bowls: Divide the cooked ramen, broth, and vegetables evenly among four bowls. Slice the cooked chicken thighs into strips and arrange on top. Garnish with sliced green onions and serve immediately.
Notes
- For the baby bok choy, trim the ends and separate the leaves for even cooking and easy eating.
- Ensure chicken reaches an internal temperature of 175°F for safety and tenderness.
- Use gluten-free ramen to keep the dish gluten-free.
- Adjust coconut sugar for sweetness preference in the marinade.
- Optional: Add a soft-boiled egg or sesame seeds for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
