Szechuan Chicken Ramen Soup with Dark Meat Chicken, Spinach

• portionen: 2 servings
• aktive zeit: 40 minutes
• gesamtzeit: 50 minutes

Zutaten

10 ounce Diced Skinless Dark Meat Chicken

2 tablespoon Szechuan Paste

2 unit Pork Ramen Stock Concentrate

4 tablespoon Sweet Soy Glaze

4 ½ ounce Ramen Noodles

4 ounce Shredded Carrots

2 ½ ounce Spinach

½ ounce Peanuts

Cooking Oil

Sugar

Anweisungen

• Wash and dry produce. • Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add chicken, Szechuan paste, and 1⁄4 tsp sugar (1⁄2 tsp for 4); stir to coat. Cook, stirring occasionally, until chicken begins to brown slightly, 2-3 minutes (the chicken will finish cooking in the next step).

• Stir 3 1⁄2 cups water (5 cups for 4 servings), stock concentrates, and sweet soy glaze into pot with chicken. Bring to a boil. TIP: Cover pot with a lid to bring to a boil faster. • Once broth is boiling, add noodles and carrots. Cook, stirring, until noodles and carrots are tender and chicken is fully cooked, 1-2 minutes. • Remove from heat. Add spinach to pot; stir until wilted, 30 seconds.

• Crush peanuts in their bag. TIP: We used a rolling pin! • Divide soup between bowls. Garnish with peanuts and serve. *Poultry is fully cooked when internal temperature reaches 165°.*

Nährwertangaben

• Kalorien: 610 kcal
• Gesamtfett: 14 g
• Gesättigtes Fett: 2.5 g
• Cholesterin: 125 mg
• Natrium: 3010 mg
• Gesamtkohlenhydrate: 77 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 23 g
• Eiweiß: 39 g