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Ground Chicken Ramen Bowls - Olivia Adriance
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5 from 2 votes

GROUND CHICKEN RAMEN STIR FRY

Saucy Chicken Ramen Bowls are a healthier version of the beloved takeout dish. With plenty of protein and veggies, you’ll feel good and satisfied after this one-pan meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: 20 minute stir fry, Chicken ramen, Ground chicken recipes, Ramen Noodles, Ramen stir fry
Servings: 4
Author: Olivia Adriance

Ingredients

For the Ramen:

  • 2 tablespoons avocado oil
  • 1 pound ground chicken
  • 1 colorful bell pepper, sliced into thin strips
  • 1 small onion, sliced into thin half-moons
  • 1 small crown of broccoli, cut into small florets
  • 2 bricks gluten-free ramen (I use Lotus Millet and Brown Rice noodles)
  • 1 ½ cups chicken bone broth

For the Sauce:

  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated or minced
  • ¼ cup chicken bone broth
  • ¼ cup tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons coconut sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha
  • 2 tablespoons arrowroot starch

For Garnishing:

  • Chopped fresh cilantro
  • Chopped peanuts
  • Sesame seeds
  • Sliced green onions

Instructions

  • Heat the avocado oil in a large skillet over medium heat and add the ground chicken, breaking it up as it cooks with a wooden spatula.
  • When chicken is nearly cooked through, add the bell pepper, onion, and broccoli, stirring to incorporate, and cook for 3 to 4 minutes.
  • While the chicken and veggies cook, whisk together the garlic, ginger, ¼ cup bone broth, tamari, rice vinegar, coconut sugar, sesame oil, fish sauce, and sriracha in a measuring cup.
  • Pour about half of the sauce over chicken and veggies and stir to coat.
  • Push chicken and veggies to the side of the skillet. Pour 1 ½ cups of the chicken bone broth into the open side of the skillet.
  • Drop the ramen bricks into the liquid. After 2 to 3 minutes, use tongs or chopsticks to flip the ramen. Simmer for another 3 minutes until the noodles are softened and begin to pull them apart with tongs or chopsticks.
  • Whisk the arrowroot starch into the remaining sauce until no lumps remain and pour the sauce over chicken, veggies, and noodles, stirring to combine.
  • Serve with garnishes of choice — chopped cilantro, chopped peanuts, sesame seeds, and green onions — and enjoy!

Nutrition

Calories: 388kcal | Carbohydrates: 25g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1431mg | Potassium: 1224mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1885IU | Vitamin C: 178mg | Calcium: 95mg | Iron: 3mg