Kimchi, Chicken, and Sweet Potato Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is made by stir-frying chicken, sweet potato, and kimchi together in one pan and serving them over rice.
This rice bowl is made by stir-frying chicken, sweet potato, and kimchi together in one pan and serving them over rice. The sweet potato’s gentle sweetness pairs with kimchi’s tangy, spicy flavor. It makes a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 520g serving): 742.8 kcal · protein 27.9g · carbohydrate 105.2g · fat 21.2g · sodium 714.6mg
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: Parboil the sweet potato first to shorten the stir-frying time and help it cook through until tender.
Tips: If the kimchi is quite salty, leave out the soy sauce and taste before adding any more seasoning.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Chicken thigh — 100 g
- Sweet potato — 80 g
- Napa cabbage kimchi — 60 g
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Gochujang — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp