# What You’ll Need:
→ 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
→ Creamy Garlic Sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon butter
09 - 60 ml heavy cream
→ Broth
10 - 720 ml chicken broth
11 - 1 tablespoon soy sauce
12 - 1 teaspoon sesame oil
13 - 2 cloves garlic, minced
14 - 60 ml heavy cream
→ Noodles & Garnish
15 - 2 packs ramen noodles (fresh or dried, about 7 oz total)
16 - 1 green onion, chopped
17 - 1 teaspoon chili oil (optional)
# How-To:
01 - In a bowl, combine chicken with chili powder, paprika, salt, and black pepper. Let marinate for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden and cooked through. Remove from heat, let rest for 3 minutes, then slice thinly.
03 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and simmer for 2 minutes until slightly thickened. Remove from heat and set aside.
04 - Cook ramen noodles according to package instructions. Drain and set aside.
05 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sauté for 30 seconds. Add chicken broth, soy sauce, and heavy cream. Simmer gently for 5 minutes, then adjust seasoning to taste.
06 - Divide noodles among four bowls. Ladle hot broth over noodles. Top with sliced chicken and drizzle with creamy garlic sauce.
07 - Sprinkle chopped green onions and drizzle chili oil on top if desired. Serve immediately.
