Chicken and Sweet Potato Bulgogi Rice Bowl recipe - ingredients, nutrition and when to eat it
Chicken thigh, sweet potato, and onion are stir-fried in a sweet bulgogi sauce and served over rice.
Chicken thigh, sweet potato, and onion are stir-fried in a sweet bulgogi sauce and served over rice. Tender chicken and fluffy sweet potato make a comforting, hearty meal. It’s especially good as a warm bowl on a cool fall evening.
Rice bowls · 25 minutes to cook
Nutrition (per 517g serving): 807.9 kcal · protein 31.6g · carbohydrate 105.8g · fat 26.4g · sodium 1282.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sweet potato takes longer to cook if the pieces are too thick, so cut them evenly into bite-sized pieces.
Tips: If the sauce reduces too quickly in the pan, add water a tablespoon at a time to keep it from burning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Boneless chicken thigh — 120 g
- Sweet potato — 80 g
- Onion — 0.5 pc
- Soy sauce — 1 Tbsp
- Brown sugar — 1 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 1 tsp