How to make it

1. Preheat the oven to 400˚F. Line a baking sheet with aluminum foil and spray it with cooking spray. Season the chicken breasts with salt and pepper, then place them onto the prepared baking sheet.
2. Add 2 Tbsp. of the Lee Kum Kee Sriracha Chili Sauce, honey, a half Tbsp. of Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, and half of the minced garlic to a small bowl. Mix the ingredients together then brush it onto the chicken breasts.
3. Bake the chicken in the oven for about 20 minutes or until they are fully cooked. Remove the chicken from the oven and allow them to cool for at least 10 minutes before slicing.
4. Add the remaining 2 Tbsp. of the Lee Kum Kee Sriracha Chili Sauce, remaining 2 Tbsp. of Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, remaining half of minced garlic, chicken stock, water, ginger, shiitake mushrooms, and rice vinegar to a pot. Mix the ingredients together and bring it to a boil.
5. Add in the ramen noodles and cook for about 3 minutes or until the noodles are fully cooked.
6. Portion the ramen into bowls. Add on the sliced chicken and a soft boiled egg halves. Garnish with sliced radishes, sliced green onions, and black sesame seeds. Enjoy!