Tastes like chicken!
Popular and versatile, chicken is a low-fat alternative to red meat. It can be found in a multitude of cuisines, takes well to a variety of spices and is economical. Readers submitted their favorite chicken recipes and we supplemented with a few favorites of our own.
Chicken Bibimbap
Servings 4
Ingredients
- 8 ounces boneless, skinless chicken breasts chopped into small bites
- 1/4 teapoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Brown sugar
- Pinch Salt
- 2-3 tablespoons canola oil
- 2 carrots cut into matchsticks
- 1 seedless cucumber cubed
- 1 red bell pepper sliced into strips
- 2 cups fresh baby spinach
- 4 eggs
- 2-4 cups cooked rice
Sauce
- 3 tablespoons gochujang (red chili) paste
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon rice wine vinegar
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare rice. Combine sauce ingredients and set aside.
- Place chicken in medium bowl and toss with garlic, soy sauce, sesame oil, brown sugar and pinch of salt. Set aside.
- Heat skillet over high heat and add 1-2 tablespoons oil. When oil is hot, add carrots and toss for 1 minute and remove to a small dish.
- Add spinach and cook briefly just until wilted; remove to a dish.
- Add peppers and cook 1 minute then remove to another dish.
- Add another tablespoon of oil to pan and cook chicken until opaque. Remove from pan.
- When rice is done cooking, divide among 4 large bowls. Top with each vegetable in a different section around bowl. Put chicken in middle.
- Add oil to skillet over high heat and fry eggs until cooked but center is soft. Top each bowl with an egg. Serve with sauce.
Notes
Nutrition information: 1020 calories; 22.2g fat; 752mg sodium; 167.5g carbohydrates; 33.7g protein.
