Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice Recipe

Recipesfull introduces to you: Popular Recipes. (Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice Recipe). Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights. Serve with a spicy mayo for extra heat. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Brief

Prep 20 mins

Cook: 18 mins

Total: 38 mins

Servings: 2

Yield: 2 servings

Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice Recipe

Ingredients

2 skin-on

boneless chicken breasts

salt and ground black pepper to taste

¼ cup peanut oil

divided

¼ cup Korean barbeque sauce

1 slice fully cooked luncheon meat (such as SPAM®)

cubed

1 tablespoon butter

or more to taste

½ cup chopped napa cabbage kimchee

¼ cup chopped pickled carrot and daikon radish

2 cups cooked white rice

cooled

1 tablespoon soy-based liquid seasoning (such as Maggi®)

2 teaspoons soy sauce

1 tablespoon dried garlic flakes

2 tablespoons gochujang (Korean hot pepper paste)

or to taste

1 tablespoon mayonnaise

or to taste

1 teaspoon Sriracha hot sauce

or to taste

1 green onion

chopped

World Cuisine

Directions

Step 1

Place chicken breasts on a solid level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.

Step 2

Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.

Step 3

(A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed about 1 minute per side.)

Step 4

Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp 3 to 5 minutes.

Step 5

Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon kimchee and rice; cook and stir until heated through 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.

Step 6

Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.

Step 7

Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.

Nutritional Information

Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice Recipe

Servings Per Recipe:2

Calories: 859

% Daily Value *

Protein: 33.6g 67%

Carbohydrates: 73.1g 24%

Dietary Fiber: 2.4g 9%

Sugars: 12.2g

Fat: 47.4g 73%

Saturated Fat: 12g 60%

Cholesterol: 97.4mg 33%

Vitamin A Iu: 1516.5IU 30%

Niacin Equivalents: 18.8mg 145%

Vitamin B6: 0.8mg 47%

Vitamin C: 22.1mg 37%

Folate: 124mcg 31%

Calcium: 83.9mg 8%

Iron: 3.9mg 21%

Magnesium: 58.6mg 21%

Potassium: 556.3mg 16%

Sodium: 2013.5mg 81%

Thiamin: 0.3mg 33%

Calories From Fat: 426.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.