Thai Chicken Ramen Bowls
A bite of summer, loaded with veggies and a delicious texture
Ingredients
Shredded Thai Chicken
2 tablespoons brown sugar
1 tablespoon ginger, minced
1 tablespoon soy sauce
1 teaspoon fish sauce
¼ teaspoon pepper
1 tablespoon olive oil
1 tablespoon sesame oil
2 chicken breasts
Salad
2 packets of cooked ramen, coated in sesame oil
1 cup of mixed greens
1 avocado, diced
½ cup red cabbage, thinly sliced
½ cup cherry tomatoes, halved
1 mango, diced
½ cup carrot, shredded
¼ cup green onions, sliced
3 tablespoons cilantro, chopped
2 tablespoons peanuts, chopped
Lime Chili Thai Dressing
Juice of 3 limes
¼ cup of sambal oelek
1 tablespoon fish sauce
2 tablespoons honey or agave
3 garlic cloves
1 teaspoon soy sauce
2 tablespoons sunflower oil/or olive oil
2 tablespoon sesame oil
2 tablespoon apple cider vinegar
Salt + pepper
Instructions
1. Combine all the ingredients for the chicken in a ziplock and marinate the chicken for 1-2 hours.
2. Cook chicken in 375° oven for 30 mins or so (until 165° internal temperature). Once cooled, shred the chicken.
3. In a blender/food processor, combine all the dressing ingredients until everything is emulsified.
4. Combine all the salad ingredients, chicken, and dressing in a bowl and toss.
5. Serve topped with fresh peanuts, cilantro, and a slice of lime! Oh, and some chili oil never hurts either.
