Korean barbecue chicken with rice
TM6 TM5 TM31

Korean barbecue chicken with rice

4.2 (78 ratings)

Ingredients

Chicken rice

  • 100 g red cabbage, cut into pieces (5-6 cm)
  • 1 carrot (approx. 100 g), cut into matchsticks
  • 1000 g water
  • 250 g jasmine rice
  • 1 tsp salt, plus extra to season
  • 500 g chicken tenderloins, cut into strips (approx. 2 cm wide)
  • 2 tsp sesame oil
  • fresh ground black pepper, to season

Korean barbecue sauce

  • 2 garlic cloves
  • 1 long red chilli, deseeded if preferred
  • 3 cm piece fresh ginger, peeled
  • 40 g soy sauce
  • 50 g rice wine vinegar
  • 60 g water
  • 60 g soft dark brown sugar
  • 2 eggs, lightly beaten
  • 1 pinch salt, to season
  • 1 pinch ground black pepper, to season

Assembly

  • 130 g bean sprouts
  • 50 g fresh baby spinach leaves
  • 4 sprigs fresh coriander, leaves only
  • 2 spring onions/shallots, white part only, cut into thin slices for garnishing
  • 1 tsp black sesame seeds, for garnishing

Nutrition
per 1 portions
Calories
1422.7 kJ / 338.7 kcal
Protein
25.9 g
Carbohydrates
45.3 g
Fat
5.4 g
Saturated Fat
1.4 g
Fibre
2.9 g
Sodium
923.5 mg

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