Sticky Korean Chicken
Vegetable Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp less sodium soy sauce
- 2 tsp gochujang
- 2 tsp honey
- 1 tsp minced garlic
- ⅛ tsp ground ginger
- 2 tsp dark sesame oil
- 1 tsp sesame seeds
- 1 green onion, thinly sliced
Instructions
- Cut chicken into large chunks. Combine soy sauce, gochujang, honey, garlic, and ginger in a bowl.
- Cook chicken in hot oil in a nonstick skillet or wok over medium-high heat 5 minutes. Add sauce mixture, and cook 3 to 4 minutes or until chicken is done and sauce is thickened.
- Sprinkle with sesame seeds and onion. Serve over Vegetable Rice recipe.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil in bag brown rice
- ½ (20-oz) pkg frozen broccoli stir fry
- 1 Tbsp less sodium soy sauce
Side Dish Instructions
- Cook rice according to package directions.
- Cook vegetables in a large skillet coated with cooking spray over medium-high heat 8 minutes or until tender. Stir rice and soy sauce into vegetables.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
299
|
228
|
527
|
| Fat (g) | 10 | 2 | 12 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 40 | 6 | 46 |
| Carb (g) | 11 | 46 | 57 |
| Fiber (g) | 1 | 5 | 6 |
| T. Sugs (g) | 8 | 3 | 11 |
| A. Sugs (g) | 6 | 0 | 6 |
