Korean Barbecue Chicken with Rice

3.8 9 ratings

Prep. 25 min

Total 45 min

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

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