Korean Chicken Plate 2 Sides, Rice Recipe
Make Korean Chicken Plate 2 Sides, Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Rice
Vegetable Sides
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar. Mix until the sugar is dissolved.
- 2
Marinate the Chicken
Place the chicken thighs in a zip-lock bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Cooking the Rice
- 3
Rinse the Rice
Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
- 5
Fluff the Rice
Turn off the heat and let the rice sit covered for 5 minutes. Then fluff with a fork.
Preparing the Vegetable Sides
- 6
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add broccoli and carrots, season with salt and black pepper, and sauté for about 5-7 minutes or until the vegetables are tender-crisp.
Cooking the Chicken
- 7
- 8
Garnish and Serve
Once cooked, remove chicken from heat, let it rest for a few minutes, then slice and serve garnished with chopped green onions.
