Korean-Style Chicken with Cucumber Pickles
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 251251 cal |
| pro | 27 g27g pro |
| total fat | 12 g12g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 10 g10g carb |
| fibre | 2 g2g fibre |
| chol | 95 mg95mg chol |
| sodium | 424 mg424mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1414 iron |
| vit A | 77 vit A |
| vit C | 1010 vit C |
| folate | 1111 folate |
- Preparation time: 10 minutes Marinate: 15 minutes
- Cook time : 10 minutes
- Total time : PT10M
Ingredients
- 8 boneless skinless chicken thighs 8 boneless skinless chicken thighs
- 1/4 cup sodium-reduced soy sauce 1/4 cup sodium-reduced soy sauce
- 2 tbsp sesame oil 2 tbsp sesame oil
- 4 tsp granulated sugar 4 tsp granulated sugar
- 2 tsp minced gingerroot 2 tsp minced gingerroot
- 2 tsp sesame seeds 2 tsp sesame seeds
- 1/2 tsp pepper 1/2 tsp pepper
- 4 cloves garlic , finely sliced4 cloves garlic, finely sliced
- 4 green onions , cut into 2-inch (5 cm) lengths4 green onions, cut into 2-inch (5 cm) lengths
- Cucumber Pickles:
- 1 English cucumber , thinly sliced1 English cucumber, thinly sliced
- 1/2 tsp salt 1/2 tsp salt
- 1 tbsp rice wine vinegar 1 tbsp rice wine vinegar
- 1 tsp granulated sugar 1 tsp granulated sugar
- 1 tsp sesame oil 1 tsp sesame oil
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/2 tsp hot pepper flakes 1/2 tsp hot pepper flakes
Preparation
Cucumber Pickles: In small bowl, toss cucumber with sa< let stand for 15 minutes. Drain well.
Add vinegar, sugar, oil, garlic and hot pepper flakes; toss to combine.
Meanwhile, trim any fat from chicken; cut chicken into bite-size pieces.
In bowl, whisk together soy sauce, oil, sugar, ginger, sesame seeds, pepper and garlic. Add chicken and onions; marinate for 15 minutes, stirring occasionally.
Transfer to foil-lined baking sheet; broil, stirring occasionally, until juices run clear when chicken is pierced, onions are slightly charred and almost no soy sauce mixture remains, about 10 minutes. Serve with pickles.
Add vinegar, sugar, oil, garlic and hot pepper flakes; toss to combine.
Meanwhile, trim any fat from chicken; cut chicken into bite-size pieces.
In bowl, whisk together soy sauce, oil, sugar, ginger, sesame seeds, pepper and garlic. Add chicken and onions; marinate for 15 minutes, stirring occasionally.
Transfer to foil-lined baking sheet; broil, stirring occasionally, until juices run clear when chicken is pierced, onions are slightly charred and almost no soy sauce mixture remains, about 10 minutes. Serve with pickles.
Source : Canadian Living Magazine: April 2010
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