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–+ servings
chili crisp ground chicken over peanut butter rice ramen noodles in a bowl garnished with green onions, sesame seeds, and chili oil
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5 from 1 vote

Chili Crisp Ground Chicken Noodle Bowls

Ramen in a peanut butter sauce topped with umami, sweet, and spicy chili crisp ground chicken breast.
Prep Time5 minutes
Cook Time15 minutes
Total Time5 minutes
Course: Ground Chicken Recipes
Cuisine: American
Keyword: chicken ramen, chili crisp chicken, chili crisp chicken and peanut butter noodles, chili crisp ground chicken, chili crunch chicken, ground chicken ramen, high protein chicken noodles bowls, high protein noodles, high protein ramen, peanut butter noodles, rice ramen
Servings: 4 Bowls
Calories: 520kcal
Author: Mason Woodruff

Ingredients

For the Chili Crisp Chicken

  • 1 pound Ground Chicken Breast
  • 2 Tablespoons 32g Chili Crisp (I used Momofuku)
  • 2 Tablespoons 42g Honey
  • 2 Tablespoons 30g Soy Sauce
  • 2 Tablespoons 30g Black Vinegar (or rice, balsamic, or malt vinegar)
  • 1 Tablespoon 15g Chili Garlic Sauce (or sriracha, sambal oelek, or another chili sauce)

For the Noodles

  • 6 blocks 210g Rice Ramen (or your choice of noodles)
  • 3 Tablespoons 48g Peanut Butter (or tahini)
  • 1/2 cup 64g Powdered Peanut Butter*
  • Juice of 1 Lime + A Pinch of Lime Zest optional
  • 2 cups Reserved Water from the Noodles

For Garnish

  • Scallions thinly sliced
  • Toasted Sesame Seeds

Instructions

  • Bring a large pot of water to a boil to cook the ramen.
  • Brown both sides of the ground chicken in a skillet over medium-high heat before breaking apart and fully cooking. While the chicken cooks, mix the chili crisp, honey, soy sauce, vinegar, and chili garlic sauce together.
  • Add the sauce to the cooked ground chicken and reduce the heat to a simmer.
  • Salt the boiling water before adding the ramen. Cook for 1 minute before breaking apart and cooking another 3-4 minutes until just soft. (Cook times may vary for different noodle options.)
  • While the noodles cook, mix the peanut butter and powdered peanut butter with the lime zest and juice in a large bowl.
  • Reserve two cups of water from the pot before using tongs to transfer the noodles from the pot to the bowl with the peanut butter. Gradually stir in the reserved water to create a smooth sauce.
  • Serve the noodles in bowls and top with the chicken. Garnish with the scallions, toasted sesame seeds, and additional chili crisp, if desired.

Notes

*If you don't have powdered peanut butter, you can add an extra tablespoon or two of peanut butter and reduce the added pasta water to 1 to 1 1/2 cups.
If you have trouble finding ground chicken breast, you can swap it for ground turkey or pork. You can also easily make homemade ground chicken with a food processor or knife.

Nutrition Facts Notes

The total macros for both the noodles and chicken: 1,875 calories, 133 grams of protein, 196 grams of carbs, and 67 grams of fat
The chili crisp ground chicken on its own: 885 calories, 99 grams of protein, 51 grams of carbs, and 33 grams of fat

Nutrition

Calories: 520kcal | Carbohydrates: 54g | Protein: 38g | Fat: 18g