Sticky Chicken Protein Ramen by Carlyycamilla

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch
• 1 tbsp neutral oil
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 1/2 tbsp honey
• 4 cloves garlic, minced
• 4 cups chicken broth or bone broth
• 2 servings protein ramen noodles
• 2 cups bok choy, chopped
• 2 jammy eggs, halved
• 2 tbsp chili crisp
• 2 green onion, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Season the chicken thighs with salt and pepper, then toss lightly with cornstarch until evenly coated, about 1 minute.
2. Heat the oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side, until golden brown and cooked through.
3. Boil the broth in a pot, then cook the ramen noodles for about 4 minutes, or until just tender.
4. Stir together the soy sauce, oyster sauce, honey, and garlic in the skillet, then simmer for 1-2 minutes until glossy and slightly thickened.
5. Return the chicken to the sauce and toss for 30-60 seconds until fully coated and sticky.
6. Add bok choy to the hot broth for 1-2 minutes until bright green and just tender, then assemble bowls with noodles, broth, chicken, bok choy, jammy egg, chili crisp, scallions, and sesame seeds.