Chicken and Corn Ramen Bowl with Peanut and Ginger Sauce
Whether it’s summer or winter, I love making bowls with whatever ingredients I have on hand. This inspiration turned out to be a delicious bowl of chicken and corn ramen with peanut butter and ginger sauce. You must try this chicken and corn ramen bowl with peanut butter and ginger sauce!
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 10 minutes
Frequently asked questions
No, you don’t need to peel the ginger. Just wash it well.
However, it is sometimes worth removing the skin when it becomes dry.
Sambal oelek is a chili paste from Southeast Asia made primarily from chili peppers, vinegar, and salt. Unlike other sauces, sambal oelek is quite simple, really emphasizing the taste of the chili pepper.
Yes, it is spicier than Sriracha because it contains fewer ingredients that would soften the taste. However, the level of spiciness can vary from brand to brand.
Ingredients
Peanut Butter and Ginger Sauce
- 1/4 cup (65 g) peanut butter
- 1 tablespoon (15 ml) grated fresh ginger
- 1 tablespoon (15 ml) sambal oelek or gochujang (or less to taste)
- Zest of 1 lime, well washed
- 3 tablespoons (45 ml) lime juice
- 1 tablespoon (15 ml) honey
- 1/4 cup (60 ml) water
- 1 small clove garlic, minced
- 3/4 teaspoon (3.75 ml) salt
Bowl
- 350 g cooked ramen
- 2 cups (340 g) shredded commercial chicken
- 1 English cucumber, julienned
- 3 ears of corn, cooked and shelled
- 2 green onions, thinly sliced
- 1/3 cup (15 g) coarsely chopped fresh basil
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The cutting board
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It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Peanut Butter and Ginger Sauce
- Combine all sauce ingredients in a bowl.
Bowl
- Cook the ramen in a pot of boiling salted water according to the time indicated on the package. Drain it.
- Divide the sauce among four bowls. Add the ramen, chicken, cucumbers, corn, green onions, and basil.
