Sticky Korean Chicken
Veggie-Rice Bowls
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chile paste; see Note)
- 2 Tbsp honey
- 2 tsp 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, chile paste, honey, garlic and ginger in a large bowl. Add chicken; toss.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken, and cook 8 minutes or until chicken is done and sauce is thick. Sprinkle with sesame seeds and onions. Serve over rice bowls.
Side Dish Ingredients
- 2 (10-oz) pkg frozen brown and wild rice with broccoli and carrots (such as Birds Eye)
- 1 (12-oz) pkg vegetable stir-fry mix (such as Eat Smart)
- 1 Tbsp dark sesame oil
- 2 Tbsp soy sauce
Side Dish Instructions
- Cook rice according to package directions. Steam vegetables according to package directions.
- Heat oil in a large nonstick skillet over medium-high heat. Add rice, vegetables and soy sauce; sauté 2 to 3 minutes or until thoroughly heated.
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