Keto Mie Ayam
Indulge in the deliciously low-carb twist on a classic Indonesian favorite with this **Keto Mie Ayam** recipe! Featuring tender chicken thigh pieces marinated in a savory blend of soy sauce, oyster sauce, and sesame oil, this dish delivers bold, umami-packed flavors in every bite. Instead of traditional noodles, this keto-friendly version uses **shirataki noodles** (also known as konjac noodles), which are low in carbs and perfect for soaking up the flavorful chicken broth. Stir-fried with garlic, ginger, and scallions, and served alongside vibrant blanched bok choy, this meal is as nutritious as it is satisfying. Ready in just 45 minutes, it’s a perfect lunch or dinner option for those following a keto or low-carb lifestyle. Don’t forget to garnish with scallions and add a dash of **keto sambal oelek** for an extra spicy kick!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles (konjac noodles)
- 400 grams Chicken thigh fillets
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 2 stalks Scallions, chopped
- 2 tablespoons Coconut oil
- 250 milliliters Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 200 grams Bok choy, chopped
- 2 tablespoons Keto-friendly sambal oelek (optional)
Instructions
Rinse the shirataki noodles under cold water and set them aside to drain thoroughly.
Cut the chicken thigh fillets into small pieces. Set aside.
In a medium bowl, combine the soy sauce, oyster sauce, and sesame oil. Add the chopped chicken and marinate for at least 10 minutes.
Heat a tablespoon of coconut oil in a large skillet over medium heat. Add the minced garlic and ginger, stirring until fragrant, about 2 minutes.
Increase the heat to medium-high and add the marinated chicken to the skillet. Cook until the chicken is browned and cooked through, about 7-8 minutes.
Stir in the chicken broth, salt, and black pepper. Simmer for 5 minutes, allowing the sauce to reduce slightly.
In a separate pan, heat the remaining tablespoon of coconut oil over medium heat. Add the shirataki noodles and stir-fry for about 3-4 minutes to dry them out a bit more and improve their texture.
Blanch the chopped bok choy in boiling water for 2 minutes, then drain.
To assemble the dish, divide the shirataki noodles among serving bowls. Top with the chicken mixture, some sauce, and blanched bok choy.
Garnish with chopped scallions and serve with keto-friendly sambal oelek on the side if desired.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 6.1 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2164 mg | 46% | |
*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.
