Chicken with Korean Konjac Rice

Description

Chicken with Korean Konjac Rice

Ingredients

• Rice - 5 oz
• Skin-On Chicken Breasts - 10 oz
• Toasted Sesame - 1 teaspoon
• Honey - 1 teaspoon
• Soy Sauce - 1 tablespoon
• Mustard Greens - 1 teaspoon
• Iceberg Lettuce - 0 oz
• Marinated cherries - 0 oz

Step by Step guide

Step 1

Cut the chicken breast into small pieces.

Step 2

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

Step 3

Heat a skillet over medium heat and fry the chicken until fully cooked. You can fry it without oil, or add a little if you're not sure about the skillet.

Step 4

Take the pre-cooked 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.

Step 5

Plate everything, adding any fresh vegetables — the recipe includes lettuce leaves and tomatoes.

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