Easy Weeknight Chicken Ramen - Maple Leaf

Ingredients

• Chicken
• Dinner
• Fresh Chicken
• Lunch
• Prime
• Prime Raised without Antibiotics
• Soup
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• Ingredients
• Preparation
• 4 Maple Leaf Prime ® Boneless, Skinless Chicken Breast
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp ginger
• 4 tbsp soy sauce
• 2L chicken broth
• 4 packs Dried Ramen Noodles, cooked
• 4 medium eggs, fried over medium
• ½ cup carrot, peeled and Julienne style
• Salt and pepper
• Season the chicken with salt, pepper, and vegetable oil.
• Heat butter in a large pot over medium high heat. Brown chicken for 3 to 4 minutes per side and remove onto a platter, keep warm.
• Add garlic and ginger to pot and cook for 1-2 minutes until softened. Add soy sauce and stir to combine.
• Add chicken broth to the pot, cover, and bring to a boil.
• Return chicken to pot and reduce heat to low simmer. Cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees is reached.
• Transfer the chicken to a plate and slice the chicken into thin slices.
• Divide the noodles into 4 medium serving bowls. Add ramen broth and equally divide the fried egg and sliced chicken.
• Top with carrots and scallions and serve immediately.
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