Korean-Braised Chicken
Kimchi Rice
Ingredients
- ½ lb boneless, skinless chicken thighs, quartered
- 1 cup water
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp honey
- 2 tsp rice wine vinegar
- ½ (8-oz) pkg sliced mushrooms
- 1 tsp dark sesame oil
- ¼ tsp crushed red pepper
- 1 green onion, cut into 1½-inch pieces
Instructions
- Bring chicken, water, soy sauce, honey, and vinegar to a boil in a 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 onion; cook 1 minute or until slightly wilted.
Side Dish Ingredients
- ¾ cup instant brown rice
- 3 Tbsp kimchi, chopped
- 1 tsp low-sodium soy sauce
- ½ tsp dark sesame oil
Side Dish Instructions
- Cook rice according to package directions. Toss together rice, kimchi, soy sauce, and oil in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
236
|
149
|
385
|
| Fat (g) | 9 | 2 | 11 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 13 | 30 | 43 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 767 | 166 | 933 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
