Korean barbecue chicken with rice

Korean barbecue chicken with rice

4.0 262 ratings

Prep. 25 min

Total 45 min

6 portions

Ingredients

Chicken rice

red cabbage cut into pieces (5-6 cm)
100 g
carrot (approx. 100 g), cut into matchsticks
1
water
1000 g
jasmine rice
250 g
salt plus extra to season
1 tsp
chicken tenderloins cut into strips (approx. 2 cm wide)
500 g
sesame oil
2 tsp
fresh ground black pepper to season

Korean barbecue sauce

garlic cloves
2
long red chilli deseeded if preferred
1
piece fresh ginger peeled
3 cm
soy sauce
40 g
rice wine vinegar
50 g
water
60 g
soft dark brown sugar
60 g
eggs lightly beaten
2
salt to season
1 pinch
ground black pepper to season
1 pinch

Assembly

bean sprouts
130 g
fresh baby spinach leaves
50 g
fresh coriander leaves only
4 sprigs
spring onions/shallots white part only, cut into thin slices for garnishing
2
black sesame seeds for garnishing
1 tsp

Difficulty

easy

Nutrition per 1 portions

Sodium 923.5 mg

Protein 25.9 g

Calories 1422.7 kJ / 338.7 kcal

Fat 5.4 g

Fibre 2.9 g

Saturated Fat 1.4 g

Carbohydrates 45.3 g

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