Szechuan Chicken Ramen Soup with Dark Meat Chicken, Spinach

• 份量: 2 servings
• 准备时间: 40 minutes
• 总时间: 50 minutes

配料

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

步骤

• 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°.*

营养

• 卡路里: 610 kcal
• 总脂肪: 14 g
• 饱和脂肪: 2.5 g
• 胆固醇: 125 mg
• 钠: 3010 mg
• 总碳水化合物: 77 g
• 膳食纤维: 5 g
• 总糖: 23 g
• 蛋白质: 39 g