Korean Barbecue Chicken with Rice

3.7 13 Bewertungen

Zubereitung 25 Min

Gesamt 45 Min

6 portions

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 923.5 mg

Eiweiß 25.9 g

Brennwert 1422.7 kJ / 338.7 kcal

Fett 5.4 g

Ballaststoffe 2.9 g

gesättigte Fettsäuren 1.4 g

Kohlenhydrate 45.3 g

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