These Korean Chicken Meal school assignment Bowls area unit a healthy create ahead lunch plan created of chicken thighs, Asian salad and bush rice!
How to make this Korean chicken?
Here's specifically the way to create this Korean chicken direction – it's fairly easy and needs little marinating time!
- Preheat the kitchen appliance or grill. In an exceedingly giant bowl, combine the chicken marinade ingredients along, then add your chicken and marinade 10-15 minutes.
- While the chicken is marinating, cook the rice and blend along the salad dressing and toss the salad.
- Add the chicken to your grill or a baking sheet, then cook on grill for twenty minutes, flipping once midway through cookery time.
- Add all ingredients to your meal school assignment bowls and you are sensible to go!
The key to making this Korean chicken direction super quickly is to begin making the edges once the chicken is marinating – that approach you chop down on the cookery time. You'll be able to additionally create the edges sooner than time.
Korean chicken sauce
This Korean chicken is thus easy, you will not got to depart and get an entire bunch of various ingredients. You furthermore may will not got to worry concerning not recognizing the ingredients either – you must have them handy already in your pantry!
Here's what is within the sauce:
Soy sauce
Honey
Sesame oil
Garlic
Ginger
So easy right?! Simply error your sauce sooner than time in an exceedingly giant bowl, then marinade the chicken for 10-15 minutes. You do not want plenty of your time for the flavours to stick to the chicken, particularly since oil brings a robust flavour on its own. The honey balances out the soy, whereas the garlic and ginger add that special zing to the chicken.
INGREDIENTS :
Chicken marinade :
- 8 boneless skinless chicken thighs
- 1/4 cup low-sodium soy sauce or tamari
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp sesame seeds
- 2 tbsp honey
- 1 tbsp sesame oil
Asian slaw :
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp powdered ginger
- 1 bag coleslaw mix
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
Rice :
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
INSTRUCTIONS :
- Preheat grill to high heat, or preheat oven to 425 F. In a large bowl, mix chicken marinade ingredients together. Add chicken thighs and marinate 10-15 minutes.
- Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside.
- Add chicken to grill or frying pan. Cook on grill for 7 minutes, then flip and cook another 5 minutes depending on how large the thighs are. If using the oven method, bake on a parchment-lined baking sheet for 20 minutes or until chicken reaches 165 F in thickest part of thigh.
- Add two chicken thighs to each meal prep bowl. Toss coleslaw with dressing then add slaw and rice to each bowl. Serve and enjoy - leftovers stay good in the fridge up to 4-5 days.
0 Comments