Spicy Korean Chicken Skillet
Roasted Sesame-Garlic Long Beans
Ingredients
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp sesame oil
- 2 (7-oz) pouches Korean stir-fry simmer sauce (such as Saffron Road)
- 2 (8.5-oz) pouches microwavable brown basmati rice
- 2 Tbsp toasted sesame seeds
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Return all chicken to skillet. Add stir-fry sauce; cover and cook 3 to 4 minutes or until bubbly and chicken is done.
- Meanwhile, cook rice according to package directions. Sprinkle chicken with sesame seeds and cilantro; serve over rice with lime wedges.
Side Dish Ingredients
- 3 (12-oz) pkg thin green beans
- 2 Tbsp sesame oil
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together beans, oil, garlic, salt, and pepper on a large rimmed baking sheet. Bake 10 minutes or until beans are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
420
|
91
|
511
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 34 | 12 | 46 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 568 | 170 | 738 |
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