Korean-Braised Chicken
Kimchi Rice
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken thighs, quartered
- 3 cups water
- ⅓ cup low-sodium soy sauce
- ¼ cup honey
- 2 Tbsp rice wine vinegar
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp dark sesame oil
- 1 tsp crushed red pepper
- 3 green onions, cut into 1½-inch pieces
Instructions
- Bring chicken, water, soy sauce, honey, and vinegar to a boil in a large Dutch oven over medium-high heat. Cook 8 to 10 minutes.
- Stir in mushrooms, oil, and red pepper. Cover and cook 7 to 9 minutes or until chicken is done. Stir in onions; cook 1 minute or until slightly wilted.
Side Dish Ingredients
- 2 cups instant brown rice
- ½ cup kimchi, chopped
- 1 Tbsp low-sodium soy sauce
- 2 tsp dark sesame oil
Side Dish Instructions
- Cook rice according to package directions. Toss together rice, kimchi, soy sauce, and oil in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
226
|
137
|
363
|
| Fat (g) | 7 | 3 | 10 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 16 | 26 | 42 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 703 | 158 | 861 |
Quick & Healthy Meal Plan
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