High-Protein Thai Peanut Chicken Ramen Recipe
Servings: 4
Ingredients
Ramen
- 1 lb boneless skinless chicken breast, diced
- 8 oz dry gluten-free high-protein ramen-style noodles
- 1 tbsp avocado oil
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 2 cups baby spinach
- 3 cloves garlic minced
- 1 tbsp freshly grated ginger
- 3 cups low-sodium chicken broth
- 1 cup light canned coconut milk
- 1/3 cup natural creamy peanut butter
- 1/4 cup coconut aminos
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 –2 tsp sriracha optional
Optional Toppings
- Chopped peanuts
- Fresh cilantro
- Sliced green onions
- Sesame seeds
- Lime wedges
Instructions
- Heat avocado oil in a large pot over medium-high heat. Add chicken and cook for 5–7 minutes, or until cooked through. Remove and set aside.
- Add bell pepper and carrots to the same pot. Sauté for 3–4 minutes. Add garlic and ginger and cook for another 30 seconds.
- Add chicken broth, coconut milk, peanut butter, coconut aminos, lime juice, honey or maple syrup, and sriracha. Whisk until smooth and bring to a gentle simmer.
- Add ramen noodles and cook according to package directions, approximately 4–6 minutes, stirring occasionally. Add extra broth if needed.
- Return the chicken to the pot and add spinach. Cook for another 1–2 minutes, until the spinach wilts and the chicken is heated through.
- Divide among four bowls and garnish with your favorite toppings. Serve immediately.
Notes
- For a gluten-free recipe, use certified gluten-free noodles and check all packaged ingredient labels.
- For a refined sugar-free version, use pure honey or maple syrup and a chili sauce without added refined sugar.
- Adjust the amount of chicken broth depending on how thick or soupy you prefer your ramen.
- For meal prep, store the cooked noodles separately from the chicken and peanut broth