Crispy Chicken Katsu and Broccolini Ramen

Serves 4



Chicken katsu:


  1. In a large pot add 1 tablespoon avocado oil over medium heat. Add sliced leeks and saute until a light golden brown (about one minute).
  2. Add in sliced mushrooms, chilis, and carrots. Saute until the mushrooms start to sweat, (about 1 minute).
  3. Add in water, miso, veggie bouillon, diced chilis, and coconut aminos (or any soy sauce). Let this come to a light boil and then simmer.
  4. In a cast iron or pan add 2 tablespoons of avocado oil over medium heat. Let the pan get hot for one minute.
  5. Cut you chicken in half (butterfly the chicken) making it thin. You should have 4 thin chicken beasts.
  6. In a small bowl add panko, garlic powder, sesame seeds, and salt and mix. Take each breast and fully cover them with the mixing on both sides.
  7. Place 2 breasts at a time on the pan and let cook for 3 to 4 minutes on each side or until thoroughly cooked through. Repeat with the last two breasts. Add more avocado oil if needed.
  8. In a separate pot, bring 3 to 4 cups of water to a boil. Once it is boiling add the broccolini for about one minute.
  9. Leave the panko residue from the chicken on the pan (this will add extra flavor to the broccolini). Add 1 tablespoon of avocado oil over medium heat and add the broccolini. Crisp up the broccolini on both sides for about 1 to 2 minutes. Add extra red pepper flakes to taste.
  10. Add in your ramen noodles to the broth and veggies and cook according to the package.
  11. In a bowl add your veggie broth and noodles. Top with a hand full of power greens (or spinach), chicken katsu, broccolini, and chopped green onions.
  12. Enjoy!




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