Honey Garlic Chicken Ramen
Glossy honey-garlic chicken tops curly noodles in a savory broth with mushrooms and spinach. The chicken is glazed in a skillet, then cut into pieces that stay visible above the noodles. Green onions add a fresh finish to each bowl.
Keeping the glaze on the chicken, rather than stirring it into the pot, prevents the broth from becoming too sweet. The noodles also cook separately and go into the bowls just before serving, so they retain some spring. This stovetop recipe makes four generous bowls in about 40 minutes.
Ingredients for Honey Garlic Chicken Ramen
- 1 lb boneless skinless chicken thighs (450g)
- 1 tablespoon neutral oil or olive oil
- 3 tablespoons honey (about 65g)
- 3 tablespoons low-sodium soy sauce, divided
- 4 garlic cloves, minced
- 2 tablespoons water, plus more for boiling the noodles
- 6 cups low-sodium chicken broth
- 8 oz sliced mushrooms (225g)
- 2 packed cups baby spinach (about 60g)
- 8 oz dry ramen noodles, usually 4 small blocks (225g); discard the seasoning packets
- 3 green onions, thinly sliced
Optional: Add a pinch of red pepper flakes to the broth for heat, or add 1 teaspoon freshly grated ginger to the glaze.
How to Make Honey Garlic Chicken Ramen
- Mix the glaze: Whisk together the honey, 2 tablespoons soy sauce, garlic, and 2 tablespoons water. Add the ginger here if using. Have the spinach and green onions ready.
- Simmer the broth: In a soup pot large enough to hold 6 cups of broth and the vegetables, bring the broth and mushrooms to a gentle simmer. Cook uncovered for 7 to 10 minutes, until the mushrooms are tender. Taste, then add up to the remaining 1 tablespoon soy sauce. Add red pepper flakes if using. Keep the broth at a gentle simmer while the chicken cooks.
- Sear the chicken: Heat the oil in a 10- to 12-inch skillet over medium-high heat until it shimmers. Add the thighs without crowding them so they brown rather than steam. Cook uncovered, turning once, for about 5 to 7 minutes per side. Start checking after about 5 minutes per side; an instant-read thermometer inserted into the thickest part must register 165°F (75°C). If the outside browns before the center is done, lower the heat and finish cooking before adding the glaze.
- Glaze and rest: Reduce the skillet heat to medium-low. Pour in the honey-garlic mixture and turn the chicken, or spoon the glaze over it, for 1 to 2 minutes. Transfer the chicken to a board as soon as the glaze lightly coats it and looks glossy, before it darkens or smokes. Rest for about 5 minutes, then cut into substantial pieces.
- Cook the noodles and spinach: While the chicken rests, boil the ramen in a separate pot of water for about 1 minute less than the package directs. Drain when the noodles have loosened but still feel springy. Stir the spinach into the hot broth just until wilted.
- Assemble the bowls: Divide the noodles among four deep bowls. Ladle in the hot broth, mushrooms, and spinach, leaving some broth visible around the noodles. Arrange the chicken on top and scatter with green onions. If desired, spoon a little remaining skillet glaze over the chicken rather than into the broth. Serve immediately.
How to Keep the Glaze from Burning
Finish cooking the chicken before adding the honey mixture. Honey darkens quickly in a hot skillet, so reduce the heat and stop glazing once the coating turns glossy. If the broth tastes too salty, dilute it with a little hot water rather than adding more glaze.
Why the Noodles Cook Separately
Hot broth continues to soften ramen after assembly. Package times vary, so drain the noodles about a minute early and combine them with the broth just before serving. If dinner is delayed, hold the drained noodles apart from the broth.
Chicken Breast Option
Boneless skinless chicken breast can replace the thighs. Adjust the skillet time to the thickness of the breast and check that it reaches 165°F before adding the glaze.
For another glazed thigh dinner, try cranberry glazed chicken thighs.
How to Store and Reheat Leftovers
Refrigerate leftovers promptly in covered containers and use within 3 to 4 days. Keep the noodles separate from the broth and chicken when possible so they absorb less liquid. Gently reheat the broth and chicken until thoroughly hot, then add the noodles just long enough to warm.
Freezing assembled bowls is not recommended because the noodles and greens lose texture. For best quality, the broth and cooked chicken can be frozen separately for up to about 2 months; prepare fresh noodles and greens when serving.
Nutrition
Approximate per bowl (1 of 4): 560 calories, 32g protein, 23g fat, and 56g carbohydrates. Approximate per 100g: 80 calories, 5g protein, 3g fat, and 8g carbohydrates. Values are estimates; noodle and broth brands, portion sizes, and the amount of glaze served can change them.
Equipment
- Soup pot
- 10- to 12-inch skillet
- Separate pot for noodles
- Instant-read thermometer
Ingredients
For the Chicken and Glaze
- 1 lb boneless skinless chicken thighs (450 g)
- 1 tablespoon neutral oil or olive oil
- 3 tablespoons honey (about 65 g)
- 2 tablespoons low-sodium soy sauce
- 4 garlic cloves, minced
- 2 tablespoons water
- 1 teaspoon freshly grated ginger (optional)
For the Broth and Noodles
- 6 cups low-sodium chicken broth
- 8 oz sliced mushrooms (225 g)
- Up to 1 tablespoon low-sodium soy sauce
- Pinch of red pepper flakes (optional)
- 8 oz dry ramen noodles, usually 4 small blocks (225 g); discard seasoning packets
- Water for boiling the noodles
To Finish
- 2 packed cups baby spinach (about 60 g)
- 3 green onions, thinly sliced
Instructions
- Whisk together the honey, 2 tablespoons soy sauce, garlic, and 2 tablespoons water. Add the ginger if using.
- Bring the chicken broth and mushrooms to a gentle simmer in a soup pot. Cook uncovered for 7 to 10 minutes, until the mushrooms are tender.
- Taste the broth and add up to 1 tablespoon more soy sauce. Add red pepper flakes if using, then keep the broth at a gentle simmer.
- Heat the oil in a 10- to 12-inch skillet over medium-high heat until it shimmers. Add the chicken thighs without crowding the pan.
- Cook the chicken uncovered, turning once, for about 5 to 7 minutes per side. Check that the thickest part reaches 165°F (75°C). If the outside browns before the center is done, lower the heat and finish cooking before glazing.
- Reduce the skillet heat to medium-low. Add the honey-garlic mixture and turn the chicken or spoon the glaze over it for 1 to 2 minutes, until lightly coated and glossy.
- Transfer the chicken to a board before the glaze darkens or smokes. Rest for about 5 minutes, then cut into substantial pieces.
- While the chicken rests, boil the ramen in a separate pot of water for about 1 minute less than the package directs. Drain when loosened but still springy.
- Stir the spinach into the hot broth just until wilted.
- Divide the noodles among four deep bowls. Ladle in the broth, mushrooms, and spinach, then arrange the chicken on top and scatter with green onions. Spoon any remaining skillet glaze over the chicken if desired, and serve immediately.
Tips
- Cook the chicken through before adding the honey glaze, which can darken quickly in a hot skillet.
- Stop glazing as soon as the coating looks glossy.
- Cook the noodles separately and drain them about a minute before the package time so they stay springy.
- If the broth tastes too salty, dilute it with a little hot water rather than adding more glaze.
Variations
- Ginger Honey Garlic Ramen: Add 1 teaspoon freshly grated ginger to the honey-garlic glaze.
- Spicy Honey Garlic Ramen: Add a pinch of red pepper flakes to the broth.
- Chicken Breast Ramen: Replace the thighs with boneless skinless chicken breast, adjust the skillet time for thickness, and cook to 165°F (75°C) before glazing.