Chicken and Soybean Sprout Pot Rice recipe - ingredients, nutrition and when to eat it
Chicken and crunchy soybean sprouts are cooked together with rice in a pot. The mild, nutty rice goes well with a little soy sauce dressing spooned on top.
Chicken and crunchy soybean sprouts are cooked together with rice in a pot. The mild, nutty rice goes well with a little soy sauce dressing spooned on top. It’s a satisfying choice for lunch or dinner when you want a hearty one-bowl meal.
Rice bowls · 40 minutes to cook
Nutrition (per 560.5g serving): 854.3 kcal · protein 35.4g · carbohydrate 123.4g · fat 21g · sodium 1268mg
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: Soybean sprouts release moisture, so use a little less water than you normally would for rice.
Tips: After letting it steam, mix the rice and sprouts together to keep the sprouts crisp.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Boneless chicken thighs — 100 g
- Soybean sprouts — 100 g
- Water — 180 ml
- Soy sauce — 1 Tbsp
- Scallions — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Garlic — 0.5 tsp