Keto Bibimbap Chicken
Elevate your low-carb dining with this vibrant and flavor-packed Keto Bibimbap Chicken! This healthy twist on the classic Korean dish features tender, marinated chicken thighs bursting with umami from soy sauce, sesame oil, garlic, and ginger. Paired with shirataki noodles and an array of fresh, colorful vegetables like spinach, bean sprouts, carrots, and cucumber, this bowl is as beautiful as it is nutritious. Topped with a perfectly fried, sunny-side-up egg, sesame seeds, and a sprinkle of green onions, this keto-friendly bibimbap delivers satisfying texture and bold flavors in every bite—all while keeping carbs in check. With just 25 minutes of prep time and customizable toppings, it’s the perfect wholesome meal for weeknights or meal prep. Dive into the ultimate fusion of health and comfort food!
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Recipe Information
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
Instructions
In a large bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, red pepper flakes, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Let marinate for at least 15 minutes, or overnight for more flavor.
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.
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.
In the same pan, add spinach and cook for about 2 minutes until wilted. Set aside.
Lightly sauté the bean sprouts for 1-2 minutes in the same pan and set aside.
To prepare the eggs, heat avocado oil in a small pan over medium heat and fry the eggs sunny-side up. Set aside.
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.
Place a fried egg in the center of each bowl.
Garnish with sesame seeds and chopped green onions.
Serve immediately, mixing the ingredients together before eating to enjoy all flavors combined.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 954 mg | 20% | |
*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.
