Sticky Korean Chicken
Veggie Rice Bowls
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp low-sodium soy sauce
- 2 tsp gochujang (Korean chile paste; see Note)
- 2 tsp honey
- 1 small clove garlic, minced
- ½ tsp minced ginger
- ½ Tbsp 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 rice bowls.
Side Dish Ingredients
- 1 (10-oz) pkg frozen long-grain rice mix with vegetables
- ½ bell pepper (any color), diced
- 1 tsp dark sesame oil
- 1 tsp low-sodium soy sauce
Side Dish Instructions
- Cook rice according to package directions.
- Cook bell pepper in hot oil in a nonstick skillet over medium-high heat 3 minutes or until tender. Add rice and soy sauce; sauté 2 to 3 minutes or until thoroughly heated.
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