Spicy chicken and garlic (Print Version)

# Ingredients:

→ Chicken seasoning needs

01 - 1 tablespoon oil for frying
02 - 2 skinless, boneless chicken breasts or thighs
03 - ½ teaspoon ground black pepper
04 - ½ teaspoon salt
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon chili powder

→ Broth ingredients (for a kick)

07 - ¼ cup heavy cream
08 - 3 cups chicken stock
09 - 2 minced garlic cloves
10 - 1 teaspoon sesame oil
11 - 1 tablespoon soy sauce

→ Garlicky creamy topping

12 - ¼ cup heavy cream
13 - 2 minced garlic cloves
14 - 1 tablespoon butter

→ Extras for serving

15 - Chopped green onion (1 for garnish)
16 - 2 packs of ramen noodles (use fresh or dried)
17 - Optional chili oil for heat (1 teaspoon)

# Instructions:

01 - In a little dish, stir together the spice mix: salt, pepper, chili powder, and paprika. Rub this all over the chicken - both sides! Let it sit for about 15 minutes so the flavors can mingle. Planning ahead? Pop it in the fridge for a couple hours for even more flavor power.
02 - Pour the oil into a heated skillet (a cast iron one works wonders!) over medium-high heat. Once it’s shiny and hot, lay in the chicken carefully. Fry for 5-7 minutes, then flip and cook until it’s golden on both sides and the inside reaches 165°F. Take it off and rest it on a plate before slicing.
03 - Heat a knob of butter in a small pot over medium. Throw in the garlic and cook for half a minute. Be careful not to burn it! Stir in the cream, letting it thicken for a couple minutes before turning it off.
04 - Get a pot of water boiling and drop in the ramen. Check the label for cooking times: usually just a few minutes for dried and even less for fresh. Drain when they’re slightly firm but cooked. Rinse briefly with cool water to stop the cooking.
05 - Warm some sesame oil in a pot over medium heat. Add the garlic and give it a few stirs until the smell is irresistible. Pour in the soy sauce and chicken stock, letting it simmer gently for 3 minutes. Stir in the cream and let it bubble 3-4 minutes more to blend the flavors.
06 - Split the noodles between two big bowls. Spoon over the warm broth until everything’s swimming nicely. Lay your sliced chicken on top. For the grand finale, drizzle the creamy garlic sauce all over.
07 - Sprinkle on those green onions. Want more heat? Add that chili oil. Bask in the glory of your masterpiece, then dig in while it’s hot.

# Notes:

01 - Dial the heat up or down! Use less chili powder if you’re not into spice, or add cayenne for extra fire.
02 - The broth tastes even richer the next day. Store it separately if making ahead so your noodles don’t soak it all up.
03 - Want extra flair? Pop in a soft-boiled egg, sliced mushrooms, or crunchy fried shallots for garnish.

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