Roasted Chicken and Winter Squash Ramen Bowl
4

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Roasted Chicken and Winter Squash Ramen Bowl

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 45 MINS

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Directions

Step one
Preheat oven to 400°F. Set wire rack in rimmed baking sheet. Season chicken with salt and pepper. Melt butter in large pot over medium-high heat. Add chicken and cook 5 minutes, until golden. Flip and cook additional 5 minutes. Transfer to wire rack. Whisk together brown sugar and 2 tablespoons soy sauce and brush over chicken. Bake 10 to 15 minutes, flip and brush with remaining glaze, and return to oven for another 5 to 10 minutes, until chicken is cooked through to internal temperature of 170°F. Let rest 10 minutes before slicing.
Step two
Toss butternut squash with 2 tablespoons vegetable oil and season with salt and pepper. Spread onto second rimmed baking sheet and bake in oven 20 to 30 minutes, flipping once, until tender and starting to caramelize.
Step three
While chicken and squash roast, start ramen broth: Heat remaining vegetable oil in same large pot over medium heat. Once oil is shimmering, add ginger, garlic and scallions and cook until fragrant, 1 minute. Add 3 tablespoons soy sauce and mirin, cooking additional 2 minutes. Stir in chicken stock and bring to boil. Reduce heat to maintain steady simmer and continue cooking for 20 minutes, stirring occasionally.
Step four
Remove squash from oven and transfer half to jar of high-powered blender. Carefully add 1 cup hot broth and puree until smooth, adding more broth if needed. Return to pot and bring to simmer. Stir in mushrooms and simmer additional 5 minutes, adding more salt to taste.
Step five
Add ramen noodles to pot and cook according to time on package. Divide noodles and broth among serving bowls. Top with mushrooms, remaining squash, sliced chicken and soft-boiled eggs. Garnish with chili garlic sauce, scallions and sesame seeds.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
1 tbsp. unsalted butter
  Kosher salt and freshly ground black pepper
2 tbsp. dark brown sugar
5 tbsp. soy sauce
1 medium butternut squash, peeled and cut into 1/2”-cubes
3 tbsp. vegetable oil, divided
1 1-inch knob fresh ginger, peeled and grated
3 cloves garlic, minced
scallions, sliced thin, plus more for serving
2 tbsp. mirin
6 cups rich chicken stock
6 oz. shitake mushrooms
6 oz. dried ramen noodles
  Soft-boiled eggs, sesame seeds, chili garlic sauce, for serving

Directions

Step one
Preheat oven to 400°F. Set wire rack in rimmed baking sheet. Season chicken with salt and pepper. Melt butter in large pot over medium-high heat. Add chicken and cook 5 minutes, until golden. Flip and cook additional 5 minutes. Transfer to wire rack. Whisk together brown sugar and 2 tablespoons soy sauce and brush over chicken. Bake 10 to 15 minutes, flip and brush with remaining glaze, and return to oven for another 5 to 10 minutes, until chicken is cooked through to internal temperature of 170°F. Let rest 10 minutes before slicing.
Step two
Toss butternut squash with 2 tablespoons vegetable oil and season with salt and pepper. Spread onto second rimmed baking sheet and bake in oven 20 to 30 minutes, flipping once, until tender and starting to caramelize.
Step three
While chicken and squash roast, start ramen broth: Heat remaining vegetable oil in same large pot over medium heat. Once oil is shimmering, add ginger, garlic and scallions and cook until fragrant, 1 minute. Add 3 tablespoons soy sauce and mirin, cooking additional 2 minutes. Stir in chicken stock and bring to boil. Reduce heat to maintain steady simmer and continue cooking for 20 minutes, stirring occasionally.
Step four
Remove squash from oven and transfer half to jar of high-powered blender. Carefully add 1 cup hot broth and puree until smooth, adding more broth if needed. Return to pot and bring to simmer. Stir in mushrooms and simmer additional 5 minutes, adding more salt to taste.
Step five
Add ramen noodles to pot and cook according to time on package. Divide noodles and broth among serving bowls. Top with mushrooms, remaining squash, sliced chicken and soft-boiled eggs. Garnish with chili garlic sauce, scallions and sesame seeds.