Korean Barbecue Chicken with Rice

3.8 9 ratings

Prep. 25 min

Total 45 min

6 portions

Ingredients

Chicken Rice

red cabbage cut into pieces (2–2½ in.)
3 ½ oz
carrot cut into pieces
3 ½ oz
water
35 ½ oz
salt
2 tsp
jasmine rice
9 oz
chicken tenderloins cut into strips (1 in. wide)
18 oz
sesame oil
2 tsp
ground black pepper to season

Korean Barbecue Sauce

garlic cloves
2
long red chili deseeded, if preferred
1
fresh ginger peeled and thinly sliced
1 in.
soy sauce
1 ½ oz
rice vinegar
1 ½ oz
water
2 oz
soft dark brown sugar
2 oz
salt to season, divided
2 pinches
ground black pepper to season, divided
2 pinches
large eggs lightly beaten
2

Assembly

bean sprouts, fresh
4 ½ oz
fresh baby spinach
2 oz
cilantro leaves only
4 sprigs
spring onions white part only, thinly sliced, to garnish
2
black sesame seeds to garnish
1 tsp

Difficulty

easy

Nutrition per 1 portion

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Steaming - Layers of Flavors 11 Recipes
United States

You might also like...

Chicken Thighs Pizzaiola Style

50 min

High Protein Turkey and Mushroom Roulade in Cottage Cheese Wraps

40 min

Chicken, Broccoli, and Cheddar Rice

50 min

Chicken and Mushroom Rice

30 min

Shrimp Scampi

40 min

Spaghetti Carbonara

40 min

Teriyaki Salmon with Edamame and Cucumber (Diabetes)

50 min

Mini Burger Sliders

1 h 50 min

Lemon Garlic Salmon

2 h 20 min

Herb Crusted Lamb with Roasted Vegetables

No ratings

Garlic Pork with Vegetables and Rice

40 min

Chicken with Vegetable Rice

45 min