Ingredients:

  • 1 large chicken breast (approx. 250g), sliced into thin strips
  • 1 tbsp avocado oil
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 5 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 cup high-quality chicken broth
  • 0.5 cup heavy cream
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 180g instant ramen noodles (2 packs, flavor packets discarded)
  • 2 green onions, thinly sliced

Instructions:

  1. Season the chicken breast strips with garlic powder, salt, and black pepper, ensuring even coating.
  2. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
  3. In a separate medium pot, boil water and cook the ramen noodles for 1 minute less than package directions. Drain and set aside.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic, sautéing for 1 minute until fragrant and soft.
  5. Pour in the chicken broth, deglazing the bottom of the pan to incorporate the brown bits. Whisk in the heavy cream, soy sauce, and sesame oil. Simmer for 2 minutes until the sauce slightly thickens and emulsifies.
  6. Add the cooked noodles and seared chicken back into the skillet. Toss gently to coat everything in the creamy garlic sauce. Garnish with green onion greens before serving.