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Korean spicy chicken, brown rice and stir fry Chinese Cabbage

An easy meal to make, but the preparation time is variable from 30 minutes till 24 hours. Make your choice! You can marinade your chicken before you go to bed or just 30 minutes before your dinner starts. The different is really the intensity of the flavor. If you double the ingredients for the spicy chicken you can freeze it in after you prepared it.

IMPORTANT NOTE: recipe are quantities for 2 meals, the meal in "MEAL ANALYSIS" is one meal.

450 gram chicken thighs (skinless without bones)
500 gram Cabbage Chines

50 gam gochujang paste (Korean paste buy it in the Asian food store)
2 gram chili powder (or less if you don’t want it to spicy)
10 gram sesame oil
20 gram low salt soy sauce
25 gram honey
30 gram fresh minced ginger
10 gram minced garlic (5 gram extra minced garlic for the bok choy)
10 gram red onion
salt & black pepper to taste 

25 gram spring onion
1 gram sesame seed 

How to make 
Slice the chicken breast into cubes set it aside                                                             
Put all the ingredients of the marinade in a bowl and put the chicken into the marinade. Choose your marinade time. Cut meanwhile your bok choy and red onion in slices. Prepare the brown rice as descript on the package.

Bake the chicken in the oven at 400 F for 20 minutes. But you can also pan-fried it in a skillet. Stir fry the Chinese Gabbage (bok choy) with the red onions and garlic in 2 minutes add some salt and black pepper. Serve the spicy Korean chicken with the steamed brown rice and stir fry bok choy.

Enjoy your tasteful dinner
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