Looking for a quick and easy lunch recipe? Try this tasty Korean Chicken Bowl that takes less than 15 minutes to make!
Ingredients
- 1.5 cups brown rice, cooked
- 1 (10.8 oz.) Schnucks Steamin’ Easy broccoli florets, cooked
- 2 tsp. sesame oil
- 2 garlic cloves, grated
- 1/2 cup Asian pear, peeled and grated
- 1 tbsp. low-sodium soy sauce
- 1/4 tsp. ground ginger
- 1/4 tsp. Schnucks red pepper flakes
- 1 (16 oz.) package Kevin’s Korean BBQ-style chicken
- 4 soft-boiled eggs, halved
- 1/2 cup Bolthouse Farms Matchstix carrots
- 1/2 cup kimchi
- 1 sliced green onion
Instructions
- In a large sauté pan, heat sesame oil over medium-high. Add garlic and stir 1 minute until fragrant.
- Add grated pear, soy sauce, ginger and red pepper flakes. Stir until combined and bring to boil; reduce heat to simmer until sauce starts to thicken, 3–5 minutes.
- Stir in Korean BBQ chicken, cover and simmer 3–5 minutes or until heated through.
- Serve immediately over rice and broccoli. Garnish with soft-boiled eggs, carrots, kimchi and green onions.
Nutrition Facts
359 CALORIES Per Serving
FAT: 11G
SATURATED FAT: 3G
CHOLESTEROL: 241MG
SODIUM: 735MG
CARBOHYDRATES: 29G
FIBER: 5G
SUGAR: 7G
PROTEIN: 28G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
