Easy Sticky Chicken Thigh Ramen

Ingredients

• 3 tbspdry sherryAmount3 tbspIngredientdry sherry
• 3 tbspsoy sauceAmount3 tbspIngredientsoy sauce
• 2 tbspbrown sugarAmount2 tbspIngredientbrown sugar
• 1/2 cupwaterAmount1/2 cupIngredientwater
• 1 tbspcanola oilAmount1 tbspIngredientcanola oil
• 1 lbboneless, skinless chicken thighsAmount1 lbIngredientboneless, skinless chicken thighs
• 4 tbspbutterAmount4 tbspIngredientbutter, divided, divided
• 4 cupchicken brothAmount4 cupIngredientchicken broth
• 2garlicAmount2Ingredientgarlic cloves, minced cloves, minced
• 1 tspminced ginger
• 2 tbspmiso pasteAmount2 tbspIngredientmiso paste
• 1 lbramen noodlesAmount1 lbIngredientramen noodles
• 2green onionsAmount2Ingredientgreen onions, sliced, sliced
• 2eggsAmount2Ingredienteggs

Instructions

1. 1

   In a small bowl, mix the sherry, soy sauceAmount3 tbspIngredientsoy sauce, brown sugar, and water.

2. 2

   In a large skillet over medium-high heat, warm the oil. Add the chicken thighsAmount1 lbIngredientboneless, skinless chicken thighs, reduce the heat to medium, and cook until browned, about 4–5 minutes per side. Remove the chicken and drain the oil from the skillet. Add the sauce mixture and bring to a simmer, cooking until reduced by half. Stir in 2 tablespoons of butter, return the chicken to the skillet, toss to coat, and cook for 1 minute. Remove from heat and set aside.

3. 3

   In a large saucepan, bring the chicken brothAmount4 cupIngredientchicken broth to a simmer. Add the garlic, ginger, and miso paste, stirring until the paste dissolves.

4. 4

   Bring a medium saucepan of waterAmount1/2 cupIngredientwater to a boil. Add the eggs and cook for 6 minutes, then transfer to ice water to stop cooking. Once cooled, peel and halve the eggs.

5. 5

   Bring a large pot of salted water to a boil and cook the ramen noodlesAmount1...: Bring a large pot of salted water to a boil and cook the ramen noodlesAmount1 lbIngredientramen noodles according to package instructions. Drain and divide the noodles between serving bowls. Ladle the hot broth over the noodles, add the chicken and halved eggs, and garnish with sliced green onions. Serve warm and enjoy!