Chicken with Korean Konjac Rice

1 serving

20 minutes

Chicken with Korean konjac rice is a dish that reflects the harmony of Eastern cuisine. Konjac rice, known for its low calorie content and soft texture, perfectly complements tender chicken breast marinated in a fragrant mixture of soy sauce, honey, and mustard. Sesame seeds add a light nutty flavor and sophistication. This dish is ideal for a light yet hearty dinner, with fresh vegetables adding extra freshness. Its simplicity in preparation makes it an excellent choice for busy days when you crave a delicious and healthy meal that combines the traditions of Korean cuisine with the modern pace of life.

Energy value per serving

• Calories: 910.3
• Proteins: 74g
• Fats: 10.2g
• Carbohydrates: 132.8g

Ingredients

• Rice: 150 g
• Chicken breast: 250 g
• Sesame seeds: 1 tsp
• Honey: 1 tsp
• Soy sauce: 1 tbsp
• Mustard: 1 tsp
• Iceberg lettuce: 30 g
• Cherry tomatoes: 50 g

Cooking steps

1. Cut the chicken breast into small pieces.

   Required ingredients:

   • Chicken breast: 250 g

2. Prepare the marinade: in a small bowl, mix soy sauce, mustard, honey, and sesame seeds. Pour the marinade over the chicken and let it sit for 15-20 minutes.

   Required ingredients:

   • Soy sauce: 1 tablespoon
   • Mustard: 1 teaspoon
   • Honey: 1 teaspoon
   • Sesame seeds: 1 teaspoon

3. Heat a skillet over medium heat and fry the chicken until fully cooked. You can fry without oil, or add a little if you're unsure about the skillet.

   Required ingredients:

   • Chicken breast: 250 g

4. Take the ready rice and just heat it in the microwave. To do this, open the package by 3-4 cm and place it in the microwave for 1.5 minutes.

   Required ingredients:

   • Rice: 150 g

5. Place everything on a plate, add any fresh vegetables - the recipe includes lettuce leaves and tomatoes.

   Required ingredients:

   • Iceberg lettuce: 30 g
   • Cherry tomatoes: 50 g