Stovetop
Korean-Braised Chicken Thighs
Kimchi Rice
Ingredients
- 3 cups water
- ⅓ cup less sodium soy sauce
- ¼ cup honey
- 2 Tbsp natural rice vinegar
- 1½ lb boneless, skinless chicken thighs, quartered
- 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
- Combine water, soy sauce, honey, and vinegar in a large Dutch oven over medium-high heat. Add chicken; bring to a boil, and 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
- 2 Tbsp less sodium soy sauce
- 2 Tbsp 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
|
165
|
391
|
| Fat (g) | 7 | 6 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 16 | 27 | 43 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 703 | 254 | 957 |
| T. Sugs (g) | 14 | 0 | 14 |
| A. Sugs (g) | 12 | 0 | 12 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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