Spicy Korean chicken bowl with kimchi and cauliflower rice

Name: Spicy Korean chicken bowl with kimchi and cauliflower rice
Prep time: 20 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 2 boneless, skinless chicken thighs, chopped into 1cm chunks (approx. 250g total weight); 1tbsp soy sauce; 2 garlic cloves, peeled and finely grated Juice of half lime; 1tbsp sriracha sauce; 300g cauli-rice; 1 pak choi, leaves separated and finely sliced; 50g frozen edamame beans, defrosted 50g kimchi 1portion; Lime juice half; Kimchi

1 step

Prep:20min

Updated at: Sat, 01 Jun 2024 16:37:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories263.9 kcal (13%)

Total Fat7.4 g (11%)

Carbs17.8 g (7%)

Sugars7.6 g (8%)

Protein34.3 g (69%)

Sodium1164.1 mg (58%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gboneless skinless chicken thighs

chopped into 1cm chunks

1 Tbspsoy sauce

2garlic cloves

peeled and finely Juice of half lime

1 Tbspsriracha sauce

300gcauliflower rice

1pak choi

leaves separated and finely sliced

50gfrozen edamame beans

defrosted

50gkimchi

0.5Lime juice

kimchi

Instructions

Step 1

A comforting bowl packed with flavour and easy S dish made of spicy fermented vegetables and is make. Great for a lunchbox, too. Kimchi is a Korean available to buy in most supermarkets. 1, Place the chicken, soy sauce, garlic, lime juice and sriracha sauce in a bowl and mix well, Leave to marinats for 30 minutes, if time allows. 2. Fry the chicken in a wok or frying pan over a medi heat for 3-4 minutes, or until cooked through and the sauce has thickened and coats the chicken 3. Divide the cauli-rice, pak choi, edamame beans kimchi and chicken between two bowls. Drizzle with the Sriracha Yoghurt Dressing and serve.