Description
A high-protein, low-carb keto ramen bowl with seared chicken in a spicy-creamy broth. Featuring garlic-infused, smoky paprika depth and keto-friendly noodle alternatives for a bold, restaurant-style Japanese fusion dish.
Ingredients
2 Large Chicken Breasts
2 tbsp Soy Sauce
1 tbsp Chili Sauce
1 tbsp Honey
2 packs Keto Ramen Noodles
4 cups Chicken Broth
1 cup Heavy Cream
2 tbsp Minced Garlic
1 tsp Paprika
Sriracha or Gochujang (optional)
Instructions
Preheat oven to 350°F (175°C)
Cut chicken into 1-inch bite-sized pieces
Mix soy sauce, chili sauce, honey, and herbs in a bowl; marinate chicken for 10 minutes
Sear chicken in a pan until golden, 3-4 minutes per side
In another pot, sauté garlic in olive oil until fragrant, 1-2 minutes
Add chicken broth, paprika, and chili sauce; simmer 8 minutes
Reduce heat, stir in heavy cream until emulsified
Cook keto noodles according to package instructions
Combine broth, seared chicken, and noodles in a bowl
Adjust spice level with additional Sriracha or Gochujang
Notes
Use Tamari or Coconut Aminos for gluten-free
Swap heavy cream for full-fat coconut milk for dairy-free
Shirataki or zucchini noodles work best for carb counts
Prep broth and noodles in advance for quicker assembly
- Prep Time: 15
- Cook Time: 20
- Category: Main dish
- Method: Stir-Fry
- Cuisine: Japanese-Fusion