Teriyaki Chicken Big Bowl

There's so much yum happening in this big pot. The combination of sticky, sweet chicken, hot broth, veggies and tender, slurp-able noodles is almost too much to handle. Good thing it's easy to make!

Course Main Course

Cuisine Japanese

Keyword broiled chicken thighs, ramen noodles, teriyaki chicken thighs

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 283kcal

Author Heather Cheney

Ingredients

6 whole boneless skinless chicken thighs
8 ounce bottle teriyaki glaze and marinade
2 tablespoons canola oil
8 ounces white mushrooms sliced
2 whole medium carrots julienned
2 cloves garlic minced
½ teaspoon salt
6 cup chicken broth
1 teaspoon Sriracha hot sauce or to taste
2 teaspoon soy sauce
1 whole medium zucchini cut into quarters then sliced
6 ounces ramen noodles, throw away seasoning packet
4 whole green onions sliced for garnish

Instructions

Preheat oven to broil.
Arrange chicken thighs on a lined baking sheet and season well with salt and pepper. Cook chicken 5 inches under the broiler for 5 minutes. Open oven, slide chicken out and flip each piece over. Brush with teriyaki sauce and return to the oven for 3 minutes. Flip chicken once more, brush with sauce and return to oven for 3 more minutes or until cooked through and the sauce is bubbly and charred. Set aside.
In a large stock pot, heat oil over medium high heat and saute mushrooms with the carrot, garlic and salt until tender-- about 5 minutes. Pour chicken broth into pot followed by the Sriracha, soy sauce. Season to taste with the soy and Sriracha. Bring to a boil.
Add zucchini and ramen to the broth and cook 10 minutes or until the noodles and zucchini are tender. Remove from heat.
Slice cooked chicken and serve on top hot ramen and broth. Garnish with green onions if desired.

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