Sticky Korean Chicken
Veggie Rice Bowls
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp gochujang (Korean chile paste; see Note)
- 2 Tbsp honey
- 2 tsp bottled minced garlic
- 1 tsp minced ginger
- 2 Tbsp dark sesame oil
- 1 Tbsp sesame seeds
- 2 green onions, 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 rice bowls.
Side Dish Ingredients
- 2 (10-oz) pkg frozen brown and wild rice mix with broccoli and carrots (such as Birds Eye)
- 1 (12-oz) pkg vegetable stir-fry medley (such as Eat Smart)
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp dark sesame oil
Side Dish Instructions
- Cook rice according to package directions. Steam vegetables according to package directions.
- Sauté rice, vegetables, and soy sauce in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until thoroughly heated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
274
|
139
|
413
|
| Fat (g) | 9 | 3 | 12 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 11 | 24 | 35 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 474 | 123 | 597 |
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