Keto Bibimbap Chicken

Indulge in the bold, savory flavors of this Keto Bibimbap Chicken, a low-carb twist on the classic Korean dish guaranteed to satisfy your cravings. This vibrant recipe features tender, marinated chicken thighs seared to perfection, paired with nutrient-packed veggies like wilted spinach, sautéed bean sprouts, and crispy cucumber, all served over zero-carb shirataki noodles. A perfectly fried sunny-side-up egg tops each bowl, adding richness, while sesame seeds and chopped green onions provide the perfect finishing touch. Bursting with umami from soy sauce, sesame oil, and fragrant ginger-garlic marinade, this keto-friendly recipe is not only quick and easy with a 25-minute prep time but also packed with wholesome ingredients for a guilt-free indulgence. Perfect as a healthy weeknight dinner or an impressive low-carb meal, this dish offers a fresh, customizable way to bring restaurant-quality Korean flavors to your kitchen without breaking your carb count.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs
• 60 ml Soy sauce
• 30 ml Sesame oil
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 400 grams Shirataki noodles
• 200 grams Spinach
• 150 grams Bean sprouts
• 1 medium Carrot, julienned
• 1 medium Cucumber, sliced
• 2 Eggs
• 1 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 30 ml Avocado oil
• 2 tablespoons Sesame seeds
• 2 Green onions, chopped

Directions

Step 1

In a large bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, red pepper flakes, salt, and black pepper to create the marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are fully coated. Let marinate for at least 15 minutes, or overnight for more flavor.

Step 3

Rinse the shirataki noodles thoroughly under cold water to remove any odor, then boil them for about 2-3 minutes, drain well, and set aside.

Step 4

In a pan over medium heat, add avocado oil and cook marinated chicken thighs until browned and cooked through, approximately 5-7 minutes per side. Remove chicken from pan and let rest before slicing.

Step 5

In the same pan, add spinach and cook for about 2 minutes until wilted. Set aside.

Step 6

Lightly sauté the bean sprouts for 1-2 minutes in the same pan and set aside.

Step 7

To prepare the eggs, heat avocado oil in a small pan over medium heat and fry the eggs sunny-side up. Set aside.

Step 8

Assemble the Keto Bibimbap by placing cooked shirataki noodles in bowls, and arrange spinach, bean sprouts, julienned carrots, cucumber slices, and sliced chicken on top.

Step 9

Place a fried egg in the center of each bowl.

Step 10

Garnish with sesame seeds and chopped green onions.

Step 11

Serve immediately, mixing the ingredients together before eating to enjoy all flavors combined.

Nutrition Facts

Serving size	(2072.4g)

Amount per serving	% Daily Value*
Calories	2126.9

Total Fat 133.4g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 16.5g
Cholesterol 842mg	0%
Sodium 5571.1mg	0%
Total Carbohydrate 69.5g	0%
Dietary Fiber 26.0g	0%
Total Sugars 19.8g
Protein 169.5g	0%

Vitamin D 117IU	0%
Calcium 613.2mg	0%
Iron 18.4mg	0%
Potassium 4343.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 31.4%

Carbs: 12.9%