KOREAN CHICKEN BOWL

Name: KOREAN CHICKEN BOWL
Cook time: 15 min
Total time: 15 min
Cuisine: Korean, Asian
Ingredients: 1/2 tbsp coconut oil; 1 X 240g skinless chicken breast fillet, sliced into 1cm strips; 2 cloves garlic, 1 finely sliced; 2 spring onions, finely sliced; 250g pre-cooked brown rice; large handful of baby spinach leaves; 50g beansprouts; 1/4 tsp sesame oil; 1 1/2 tbsp light soy sauce; 2 tsp rice vinegar; 1/2 red chilli, de-seeded and sliced, to serve - optional

6 steps

Cook:15min

Never tried Korean food before? No worries, it's really simple to make and packed with flavours you probably love, like garlic, chilli and soy sauce. I've gone for brown rice in this recipe because I like the nuttiness, but you can use any rice you like.

Updated at: Thu, 17 Aug 2023 02:32:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

108

High

Nutrition per serving

Calories1382.6 kcal (69%)

Total Fat23.2 g (33%)

Carbs206.4 g (79%)

Sugars2.1 g (2%)

Protein81.3 g (163%)

Sodium1034.3 mg (52%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

½ Tbspcoconut oil

1 x 240gskinless chicken breast fillet

sliced into 1 c m strips

2 clovesgarlic

250gbrown rice

50gbeansprouts

1 ½ Tbsplight soy sauce

2 tsprice vinegar

0.5red chilli

de-seeded and sliced, to serve - optional

Instructions

Step 1

Put the kettle on to boil.

Step 2

Melt the coconut oil in a frying pan over a high heat. Scrape in the chicken and stir-fry for 2 minutes, then add the sliced garlic and half of the spring onions. Continue to stir-fry for 2-3 minutes until you are happy the chicken is fully cooked. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Step 3

While the chicken is cooking, zap the rice in the microwave according to the packet instructions.

Step 4

Drop the baby spinach and beansprouts into a colander and pour over the boiled water from the kettle to wilt the vegetables. Run a little cold water over them until they're cool enough to handle. Squeeze the wilted veg to remove as much excess water as possible and then chuck them into a bowl.

Step 5

Pour the sesame oil over the veg, grate in the remaining garlic clove, and then add half of the soy sauce to the chicken and the other half in with the vegetables.

Step 6

Tip the brown rice into a bowl, sprinkle over the rice vinegar and then top with the cooked chicken and the wilted salad. Finish with a fiery topping of red chilli, if using.