Korean Barbecue Chicken with Rice

3.7 13 ratings

Prep. 25min

Total 45min

6 portions

Ingredients

Chicken Rice

red cabbage cut into pieces (2–2½ in.)
3 ½ oz
carrot cut into pieces
3 ½ oz
water
35 ½ oz
salt
2 tsp
jasmine rice
9 oz
chicken tenderloins cut into strips (1 in. wide)
18 oz
sesame oil
2 tsp
ground black pepper to season

Korean Barbecue Sauce

garlic cloves
2
long red chili deseeded, if preferred
1
fresh ginger peeled and thinly sliced
1 in.
soy sauce
1 ½ oz
rice vinegar
1 ½ oz
water
2 oz
soft dark brown sugar
2 oz
salt to season, divided
2 pinches
ground black pepper to season, divided
2 pinches
large eggs lightly beaten
2

Assembly

bean sprouts, fresh
4 ½ oz
fresh baby spinach
2 oz
cilantro leaves only
4 sprigs
spring onions white part only, thinly sliced, to garnish
2
black sesame seeds to garnish
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 923.5 mg

Protein 25.9 g

Calories 1422.7 kJ / 338.7 kcal

Fat 5.4 g

Fibre 2.9 g

Saturated Fat 1.4 g

Carbohydrates 45.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Steaming - Layers of Flavors 11 Recipes
United States

You might also like...

Jalapeño and Lime Chicken Burger with Corn Smash

1 h 15min

Greek Rice

1 h 20min

Tex-Mex Chicken and Quinoa Salad

30min

Creamy Dill Potato Salad with Chicken

50min

Tarragon Chicken Pasta

45min

Sesame Ginger Chicken with Zoodles

40min

Sweet Potato Stuffed Shells with Cauliflower Alfredo Sauce

1 h 30min

Green Tea Salmon with Asian Slaw

1 h 20min

Loaded Burrito Bowl with Pork Chops

1 h 10min

Slow Cooked Pulled Pork with Apple and Fennel Salad

5 h

Thai Peanut Crunch Salad

30min

Brown Rice Salad with Turmeric Dressing

1 h