Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 500g)
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 6 cloves garlic, finely minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 250g cooked ramen noodles
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat 1 tbsp olive oil in a large Dutch oven over medium high heat until it begins to shimmer.
  2. Season the 500g of chicken breasts evenly with 0.5 tsp salt and 0.5 tsp pepper on both sides.
  3. Place chicken in the pot and sear for 6 minutes until a deep golden crust forms. Note: Don't move it early or you'll tear the proteins.
  4. Flip the chicken and cook for another 5 minutes until the internal temperature hits 74°C.
  5. Remove chicken to a board and let it rest; reduce the pot heat to medium.
  6. Add 6 minced cloves of garlic to the remaining oil and sauté for 60 seconds until translucent and fragrant.
  7. Pour in 4 cups chicken broth and 1 tbsp soy sauce, scraping the browned bits off the bottom.
  8. Whisk in 1 cup heavy cream and the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
  9. Simmer for 3-5 minutes until the liquid coats the back of a spoon.
  10. Add 250g cooked ramen noodles to the pot and toss until every strand is glossy.
  11. Divide into bowls, top with sliced chicken medallions, green onions, and sesame seeds.