Ramen Chicken Noodle Bowl

1.5 lbs. PERDUE® Fresh Boneless Skinless Chicken Thighs OR PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Thighs

1 tbsp. olive oil

¼ tsp. Chinese five-spice powder

¼ tsp. salt

⅛ tsp. black pepper

1 tbsp. minced fresh garlic

1 tbsp. grated ginger

4 cups chicken stock

1 tbsp. soy sauce

2 tsp. sugar

1 oz. dried shiitake mushrooms, soaked in boiling water for 20 minutes

4 baby bok choy, cut in half

4 large eggs, hard boiled and cut in half

4 nests of dried ramen noodles, cooked (2 oz.)

4 tbsp. sliced scallions

Sriracha sauce for serving

Lime wedges for serving

Note: Ingredients may have been altered from the original.

Directions at perdue.com

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