Chili Crisp Chicken Ramen in Ginger Soy Broth

halfbakedharvest.com

Paul Burn

subheading: GINGER BROTH:

2 tablespoons salted butter or olive oil

3 to 4 medium shallots, sliced

1 tablespoon chopped fresh ginger

2 cloves garlic, chopped

2 to 3 cups cubed butternut squash

⅓ cup dry white wine

4 cups low sodium chicken/vegetable broth

⅓ cup tamari/soy sauce

8 ounces ramen noodles, cooked to package directions

subheading: CHILI CRISP CHICKEN:

1 ½ pounds boneless skinless chicken breasts or thighs, thinly sliced

1 tablespoon cornstarch or arrowroot powder

2 tablespoons extra virgin olive oil

¼ cup Thai red curry paste

1 tablespoon fish sauce, tamari sauce, or soy sauce

6 tablespoons salted butter

3 to 4 cloves garlic, chopped

chili flakes

Directions at halfbakedharvest.com

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