# Components:
→ For the Chicken
01 - 2 boneless, skinless chicken thighs or breasts
02 - 1 teaspoon chili powder
03 - 1 teaspoon paprika
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 tablespoon vegetable oil
→ For the Broth
07 - 3 cups chicken broth
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 2 cloves garlic, minced
11 - 1/4 cup heavy cream
→ For the Creamy Garlic Sauce
12 - 1 tablespoon butter
13 - 2 cloves garlic, minced
14 - 1/4 cup heavy cream
→ For the Ramen
15 - 2 packs ramen noodles
16 - 1 green onion, chopped
17 - 1 teaspoon chili oil (optional)
# Directions:
01 - In a bowl, combine chili powder, paprika, salt, and black pepper. Coat chicken evenly in the seasoning and set aside to marinate for 15 minutes.
02 - Heat a skillet over medium-high heat and add vegetable oil. Sear chicken for 5 to 7 minutes per side or until golden brown and fully cooked through. Let chicken rest before slicing thinly.
03 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream; cook until slightly thickened. Remove from heat and set aside.
04 - Bring a pot of water to a boil. Add ramen noodles and cook per package instructions until just tender. Drain and set aside.
05 - In a saucepan, heat sesame oil over medium heat. Add minced garlic and sauté until aromatic. Pour in chicken broth, soy sauce, and heavy cream. Simmer gently for 5 to 7 minutes.
06 - Divide the cooked ramen noodles into serving bowls. Ladle spicy broth over noodles. Top with sliced chicken and drizzle each bowl with creamy garlic sauce.
07 - Garnish each bowl with chopped green onions and a drizzle of chili oil if desired. Serve immediately.
