Korean Chicken & Rice

• total tid: 35 minutes

Ingredienser

KOREAN BBQ CHICKEN & STICKY RICE

This one was a SUPER F*CK.

This is 100% meal prep approved. 🫡

I made life easy and swapped the seasonings for @mingleseasoning Sweet & Spicy Korean BBQ and it absolutely slapped.

Ingredients, serves 4

Korean BBQ Chicken

Chicken thighs, boneless skinless, 1000g, 2.2 lb

mingleseasoning Sweet & Spicy Korean BBQ seasoning, to taste

Gochujang paste, 60g, 2.1 oz

Honey, 30g, 1 oz

Cooking oil spray

Sticky Rice

Sushi or sticky rice (dry), 250g, 8.8 oz

Rice vinegar, 20ml, 0.7 fl oz

Sweetener or sugar, 15g, 0.5 oz

Salt, ½ to 1 tsp

Optional

Fresh cucumber (my favorite)

Steamed pak choy

Teriyaki drizzle

Black sesame seeds

Spring onion

Instruktioner

Mix chicken with mingle seasoning, gochujang and honey

Spray tray with oil and bake at 200°C, 400°F for 20 to 25 minutes, flip halfway.

Cook rice to packet instructions. Once done, mix through vinegar, sweetener and salt. Let sit 10 minutes before serving.

Serve chicken over rice, garnish if you want to be fancy, or just eat it straight out of the container like a normal person.

Calories and macros, per serve

Calories: 655 kcal | P: 50g | C: 57g | F: 25g

Stores up to 5 days in the fridge

Reheat covered with a damp paper towel for 2-3 minutes

Recipe credit: @panaceapalm | Matt West