Ginger Teriyaki Chicken Ramen Bake

Ramen has long been celebrated as a staple in comfort food cuisine, offering a warm, hearty embrace with each slurp of its flavorful broth and tender noodles. Whether enjoyed in a cozy ramen shop or whipped up at home, this beloved dish has made its mark across cultures, evolving to incorporate a myriad of flavors and ingredients. Among these variations, the Ginger Teriyaki Chicken Ramen Bake stands out as a delightful twist on traditional ramen, combining the rich umami of teriyaki with the satisfying textures of baked noodles and succulent chicken. This dish not only elevates the classic ramen experience but also introduces a symphony of flavors that caters to the whole family.

Ginger Teriyaki Chicken Ramen Bake

Discover the comforting goodness of Ginger Teriyaki Chicken Ramen Bake, a delicious twist on classic ramen that combines savory chicken with baked noodles. This easy-to-make dish features a flavorful marinade of teriyaki, ginger, and garlic, ensuring every bite is packed with taste. Perfect for busy weeknights or family gatherings, this hearty recipe is sure to impress. Try it today for a cozy, satisfying meal that's simple yet extraordinary!

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Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

1/4 cup teriyaki sauce

1 tablespoon fresh ginger, finely grated

2 cloves garlic, minced

1 tablespoon sesame oil

Salt and black pepper, to taste

For the Ramen Bake:

2 packets of instant ramen noodles (discard the seasoning packets)

2 cups low-sodium chicken broth

1 cup broccoli florets

1 cup bell pepper, thinly sliced (red or yellow)

1/2 cup green onions, chopped (divided)

1 cup shredded carrots

1 tablespoon soy sauce

1 tablespoon sriracha (optional, for a spicy kick)

1 cup shredded cheese (mozzarella or a blend)

1 tablespoon sesame seeds for garnish

Instructions

Marinate the Chicken: In a medium-sized mixing bowl, combine the teriyaki sauce, grated fresh ginger, minced garlic, sesame oil, and a pinch of salt and pepper. Add the boneless chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes (or up to 2 hours for enhanced flavor).

Preheat the Oven: Set your oven to preheat at 375°F (190°C) while you prepare the other ingredients.

Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, until they reach an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and let it cool for a few minutes before shredding it into bite-sized pieces.

Prepare Ramen Noodles: In a separate pot, bring water to a rolling boil. Add the ramen noodles and cook according to package instructions (usually about 3-4 minutes). Once cooked, drain the noodles and set them aside.

Combine Ingredients: In a large mixing bowl, mix together the shredded chicken, cooked ramen noodles, chicken broth, broccoli florets, sliced bell peppers, half of the chopped green onions, shredded carrots, soy sauce, and sriracha (if using). Stir until the mixture is evenly combined.

Transfer to Baking Dish: Grease a 9x13 inch baking dish with cooking spray or oil. Pour the noodle mixture into the dish, spreading it out evenly across the bottom.

Add Cheese: Evenly sprinkle the shredded cheese over the top of the ramen mixture, ensuring complete coverage.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.

Garnish: After baking, carefully remove the dish from the oven and allow it to cool for a few minutes. Garnish the top with the remaining chopped green onions and a generous sprinkle of sesame seeds for added texture and visual appeal.

Serve: Scoop generous portions onto plates, and enjoy your delicious and comforting Ginger Teriyaki Chicken Ramen Bake!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6 servings