Made with our Calivirgin Habanero Olive Oil
Serves: 2 | Prep Time: 15 min | Total Time: 45 min
- INGREDIENTS
- INSTRUCTIONS
- 2 chicken breasts, boneless
- Kosher salt and black pepper, to taste
- 1 ½ tablespoons, Calivirgin Premium Extra Virgin Olive Oil
- 2 teaspoons sesame oil
- 2 teaspoons fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 4 cups chicken stock
- 1–2 teaspoons sea salt, to taste
- Calivirgin Habanero Olive Oil, to taste
- ½ cup scallions, sliced
- 2 packs of dried ramen noodles
- Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
- Add Calivirgin Premium Extra Virgin Olive Oil to an oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes.
- Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through.
- While waiting for the chicken, heat the sesame oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and cook for another minute.
- Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 15 minutes. Add the ramen noodles and let cook for 2-3 minutes.
- Once cooked, chop the scallions, and slice the chicken into thin pieces to top your ramen. Drizzle with Calivirgin Habanero Olive Oil and enjoy!
Habanero Olive Oil
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