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Ginger Glazed Chicken Ramen
5 from 78 votes

Ginger Glazed Chicken Ramen

Ginger Glazed Chicken Ramen features a layered broth infused with ginger, garlic, and aromatics, paired with pan-seared chicken thighs glazed in a soy and brown sugar mixture. The chicken is cooked to a sticky, flavorful finish, then sliced and served alongside ramen noodles, shiitake mushrooms, baby spinach, and green onions. The broth is strained for clarity, providing a clean yet richly seasoned base that complements the hearty, glazed chicken and fresh vegetables.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 659 kcal
Course: Main Course
Cuisine: Japanese, American

Ingredients

RAMEN BROTH
  • 8 cups chicken broth reduced sodium
  • 1/4 cup soy sauce light
  • 1/4 cup mirin
  • 2 inch ginger fresh, peeled and roughly chopped piece
  • 3-5 cloves garlic roughly chopped
  • 4 green onion cut into 2 inch pieces
  • 1 talk lemongrass optional, trimmed and cut into 2 inch pieces
  • 1/2 - 1 tsp red pepper flakes
GINGER GLAZED CHICKEN
  • 4 boneless, skinless chicken thighs
  • 1/2 tsp black pepper
  • 2 Tbsp vegetable oil
  • 3 Tbsp soy sauce light
  • 1 Tbsp dark soy sauce
  • 3 Tbsp light brown sugar
  • 2 tsp ginger minced
  • 1 tsp garlic minced
RAMEN
  • 8 oz shiitake mushroom fresh, halved or sliced
  • 5 oz baby spinach
  • 1 Tbsp sesame oil
  • 12 oz ramen noodles
  • 3 green onion sliced

Instructions

    Cup of Yum
  1. Add all ramen broth ingredients to a large dutch oven or stockpot.  Bring to a boil, then reduce heat to MED/MED-LOW and simmer 15-20 minutes.  
  2. While broth is simmering, season chicken thighs with black pepper.  Heat vegetable oil in a skillet over MED-HIGH heat, and cook chicken thighs, 4-5 minutes per side, until golden brown.  
  3. Whisk together remaining glazed chicken ingredients (light soy sauce, dark soy sauce, brown sugar, ginger and garlic), then pour over chicken thighs in skillet.  Cook mixture down until syrupy and thick, turning chicken occasionally to glaze on both sides.  This usually takes about 5 minutes, but will depend on your stove.
  4. Remove chicken thighs to a cutting board to rest a few minutes, then slice thinly.
  5. Once ramen broth is done simmering, place a very large mixing bowl in your sink and add a colander to that.  Pour broth over the colander, straining the solids from your broth.  Add pot back to the stove and carefully pour the broth from the mixing bowl back into the pot.
  6. Add mushrooms and cook for 2-3 minutes over MED heat.  Add spinach and sesame oil and cook another 3 minutes.
  7. Add water to another pot and boil ramen noodles 1 minute less than the package directions specify.  Drain, and divide among 4 bowls.
  8. Top bowls with the hot ramen broth with mushrooms and spinach, then top with sliced chicken and green onions.  Add any additional toppings you'd like and serve hot.

Notes

  • Chicken thighs can be broiled instead of pan-fried to save stovetop space; apply glaze during broiling for stickiness.
  • Dried shiitake mushrooms may be simmered with the broth and added back after straining for deeper mushroom flavor.

Nutrition Information

Calories 659kcal (33%) Carbohydrates 85g (28%) Protein 24g (48%) Fat 27g (42%) Saturated Fat 13g (65%) Sodium 3842mg (160%) Potassium 1117mg (24%) Fiber 5g (20%) Sugar 16g (32%) Vitamin A 3530IU (71%) Vitamin C 15.1mg (17%) Calcium 111mg (11%) Iron 7.1mg (39%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 659

% Daily Value*

Calories 659kcal 33%
Carbohydrates 85g 28%
Protein 24g 48%
Fat 27g 42%
Saturated Fat 13g 65%
Sodium 3842mg 160%
Potassium 1117mg 24%
Fiber 5g 20%
Sugar 16g 32%
Vitamin A 3530IU 71%
Vitamin C 15.1mg 17%
Calcium 111mg 11%
Iron 7.1mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.