Ground Chicken Ramen Bowl

GROUND CHICKEN RAMEN BOWLS✨ easy, saucy, and done in one pot — say no more! We're packing this flavorful dish with lots of veggies and plenty of ground chicken and bone broth for protein. Whenever I'm making a dish that is traditionally heavier in carbs like a noodle bowl I love to add some protein for better blood sugar balance and satiety. Add this simple recipe to your dinner lineup!

Ingredients:
2 tbsp avocado oil
1 pound ground chicken
1 colorful bell pepper, sliced into thin strips
1 small onion, sliced into thin half-half moons
1 small crown of broccoli, cut into small florets
2 bricks of ramen (I used Lotus Millett and Brown Rice)
1 1/2 cups chicken bone broth
For the Sauce:
2 cloves garlic, finely minced
1 tablespoon fresh ginger, grated or finely minced
1/4 cup chicken bone broth
1/4 cup tamari
2 tablespoons rice vinegar
2 tablespoons coconut sugar
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon sriracha
2 tablespoons arrowroot starch
Garnishes: chopped cilantro, chopped peanuts, sesame seeds, scallions

Instructions:

Heat your avocado oil in a large skillet over medium heat and add the ground chicken, breaking it up as it cooks.
When chicken is nearly cooked through, add veggies, stirring to incorporate, and cook for 3-4 minutes.
While the chicken and veggies cook, whisk together all of your sauce ingredients except the arrowroot starch until well combined.
Pour about half of the sauce over chicken and veggies and stir to coat.
Push chicken and veggies to side of the skillet. Pour 1 1/2 cups chicken bone broth into the open side of skillet. Drop the ramen bricks into the liquid. After 2-3 minutes, use tongs or chop sticks to flip the ramen. Simmer for another 3 minutes until the noodles are softened and begin to pull them apart with tongs or chopsticks.
Whisk the arrowroot starch into the remaining sauce until no lumps remain and pour the sauce over chicken, veggies and noodles, stirring to combine.
Serve with garnishes of choice and enjoy!

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