Teriyaki Chicken Ramen with Bok Choy and Carrots

Teriyaki Chicken Ramen

These brothy ramen bowls have substantial slices of teriyaki-glazed chicken over noodles, baby bok choy, and thin carrots in a ginger-garlic broth. Most of the sauce coats the chicken, so the broth stays savory and pourable rather than thick and sweet. Cook the noodles separately and assemble the bowls just before serving to keep the strands distinct.

Makes 4 bowls. Allow about 15 minutes to prepare and 25 minutes to cook.

Ingredients for Teriyaki Chicken Ramen

• 1 1/2 pounds boneless skinless chicken thighs (about 680g)
• 1/2 cup bottled teriyaki sauce (about 120g), divided: 1/3 cup for the chicken, 2 tablespoons for the broth, and the remaining 2 teaspoons for adjusting to taste if needed
• 1 tablespoon neutral cooking oil
• 6 cups low-sodium chicken broth
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, minced
• 2 medium carrots, cut into thin matchsticks (about 120g)
• 4 small heads baby bok choy, halved or quartered lengthwise (about 450g)
• 4 packages instant ramen noodles, about 3 ounces each (about 340g total); discard the seasoning packets
• 3 green onions, thinly sliced on the diagonal

How to Make Teriyaki Chicken Ramen

1. Prepare the ingredients: Cut the carrots into thin matchsticks. Halve or quarter the bok choy lengthwise, keeping the stems and leaves attached. Slice the green onions and pat the chicken dry.
2. Brown the chicken: Heat the oil in a 12-inch skillet over medium heat. Add the thighs in one layer; cook in batches if they would crowd the pan. Cook uncovered, turning once, until browned and nearly cooked through, about 10 to 14 minutes total depending on thickness. Start checking the first side after about 5 minutes. Meanwhile, bring a separate pot of water to a boil for the noodles and begin warming the broth in a saucepan.
3. Glaze and rest: Reduce the skillet heat to medium-low. Add 1/3 cup teriyaki sauce and turn the chicken for 1 to 2 minutes, until glossy. Check the thickest part with an instant-read thermometer: the chicken must reach at least 165°F (75°C). Thighs can cook to about 175°F (80°C) for a more tender result. Transfer to a board, rest for about 5 minutes, then cut into substantial slices across the grain.
4. Simmer the vegetables: Add the ginger, garlic, and 2 tablespoons teriyaki sauce to the warming broth. Bring to a gentle simmer, then add the carrots and bok choy with the stem ends submerged. Simmer uncovered for about 5 to 7 minutes, pressing the leafy tops into the broth only toward the end. The carrots and stems should be just tender and the leaves still green. Taste the broth before adding any more teriyaki sauce.
5. Cook the noodles: Boil the ramen in plain water according to the package directions, usually 2 to 4 minutes. Stir to separate the strands and start checking at the short end of the package range. Drain when just tender; do not use the seasoning packets.
6. Assemble the bowls: Divide the noodles among four deep bowls. Ladle in the vegetables and enough hot broth to visibly surround the noodles. Arrange the sliced chicken on top, scatter with green onions, and serve immediately.

Why Cook the Noodles Separately?

Ramen keeps absorbing liquid after it cooks. Draining the noodles when just tender and adding broth at serving keeps them from becoming swollen and leaves the broth lighter. It also lets you store leftover noodles apart from the soup.

Getting the Broth and Glaze Right

Teriyaki sauce contains sugar that can scorch during a long sear. Brown the chicken first, then lower the heat and coat it briefly for a glossy glaze.

Bottled sauces vary in saltiness and sweetness. Taste the broth before using the reserved sauce; if it is already too strong, dilute it with a little more low-sodium broth. It should remain pourable around the noodles.

Chicken and Noodle Options

Boneless skinless chicken breast can replace the thighs, but its skillet time will depend on thickness. Check the thickest part and cook to 165°F rather than following the thigh timing. For a gluten-free bowl, use certified gluten-free ramen and check that the teriyaki sauce and broth meet your needs. Add a few drops of chili oil to individual bowls if desired.

For another chicken noodle bowl, try honey garlic chicken ramen.

Make-Ahead and Leftovers

The chicken and broth can be prepared ahead; cook the noodles close to serving when practical. Refrigerate leftovers within 2 hours in airtight containers, keeping the noodles separate from the broth, chicken, and vegetables. Use refrigerated leftovers within 2 days.

Reheat the broth and chicken until hot on the stovetop or in the microwave, then assemble with the noodles. Leftover noodles may be softer than freshly cooked ones. Avoid freezing assembled bowls; the noodles may lose their texture when thawed.

Nutrition

Approximate per bowl, based on 4 generously filled bowls: 745 calories, 46g protein, 33g fat, and 69g carbohydrates. Approximate per 100g of finished ramen: 85 calories, 5g protein, 4g fat, and 8g carbohydrates. Values vary with the ramen, teriyaki sauce, chicken, and amount of broth served.