Cuenco de ramen con pollo a la plancha

Ingredientes

• 1 pound boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne powder
• 2 tablespoons oil (for the griddle)
• 1 medium bell pepper, chopped
• 1 large carrot, julienned
• 1/4 cup chopped onion
• 1 pound ramen noodles, cooked without seasoning packet
• 1 cup chopped Romaine lettuce
• 2 tablespoons teriyaki sauce
• 2 teaspoons sriracha
• 1/2 teaspoon sesame oil
• 4 eggs
• 1 teaspoon sesame seeds

Preparación

1. 1

   Cook the Chicken - Preheat the Blackstone griddle to 375°F. Season the chicken thighs with salt, garlic powder, onion powder, and cayenne. Add the oil to the griddle and cook the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F. Remove from the griddle, let rest for 5 minutes, then slice into strips.

2. 2

   Griddle the Vegetables - Add the bell pepper, carrot, and onion to the griddle with a little more oil if needed. Cook until slightly softened with a bit of char, about 4–5 minutes.

3. 3

   Mix the Sauce - In a small bowl, stir together the teriyaki sauce, sriracha, and sesame oil.

4. 4

   Jammy Eggs (Stovetop) - Fill a saucepan with water and bring it to a boil. Gently lower in the eggs and boil for 7 minutes. Transfer the eggs immediately to an ice water bath for 2 minutes. Peel and cut in half.

5. 5

   Assemble the Bowl - Toss the cooked ramen noodles with the grilled vegetables and sauce. Divide between bowls. Top with sliced chicken, Romaine lettuce, jammy eggs, and a sprinkle of sesame seeds.