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Chicken Korean-Style with Jasmine Rice

Food Network Canada
PREP TIME
1h 15 min
COOK TIME
35 min
YIELDS
3 servings

A tasty mixture of heat and sweet.

Why I love this recipe

It’s one of those recipes that you can work with in many ways to make it your own

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Ingredients

2
chicken breasts, sliced
¼
cup apple juice
¼
cup soya sauce
2
Tbsp honey
1
heaping Tbsp brown sugar
1
Tbsp rice vinegar
1
Tbsp dark sesame oil
1
tsp cayenne pepper
1
shallot chopped
½
tsp garlic chopped
½
tsp ground ginger
1
heaping Tbsp roasted sesame seed
1
tsp minced Anaheim peppers (mild pepper)
1
heaping Tbsp cornstarch
1
Tbsp olive oil
¼
small red or white onion
1
cup cooked jasmine rice
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Directions

Notes

You can sprinkle more sesame seeds on top for garnish. Goes great with a side of coleslaw.

Step 1

In a bowl combine all ingredents.

Step 2

Marinate for 1 hour.

Step 3

Heat a fry pan with olive oil, on med high heat

Step 4

Add chicken and half the marinade to fry pan and cook till chicken is no longer pink, about 5 min

Step 5

using the left over marinade add cornstarch and whisk till incorperated and add to fry pan

Step 6

stirring lots so it thickens, but doesnt get lumpy. Take off heat

Step 7

Take a small bowl and fill it with cooked rice, packed. Turn upside down on plate to create a circular shape

Step 8

and 1/2 cup of the chicken on top. and serve

Rate Recipe

My rating for Chicken Korean-Style with Jasmine Rice
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