# Components:
→ Chicken
01 - 2 boneless, skinless chicken thighs or breasts
02 - 1 teaspoon chili powder
03 - 1 teaspoon paprika
04 - ½ teaspoon salt
05 - ½ teaspoon black pepper
06 - 1 tablespoon vegetable oil
→ Creamy Garlic Sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon butter
09 - ¼ cup heavy cream
→ Broth
10 - 720 ml chicken broth
11 - 1 tablespoon soy sauce
12 - 1 teaspoon sesame oil
13 - 2 cloves garlic, minced
14 - ¼ cup 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
# Directions:
01 - In a bowl, coat chicken with chili powder, paprika, salt, and black pepper. Marinate for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and cooked through. Remove, rest 3 minutes, then slice thinly.
03 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. 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 evenly into four bowls. Ladle hot broth over noodles, top with sliced chicken, then drizzle with creamy garlic sauce.
07 - Finish with chopped green onions and optional chili oil. Serve immediately.
