Kimchi, Chicken, and Sweet Potato Stem Rice recipe - ingredients, nutrition and when to eat it
This summery rice dish is cooked with chicken, sweet potato stems, and kimchi. The sweet potato stems’ tender yet crisp texture is complemented by the tangy…
This summery rice dish is cooked with chicken, sweet potato stems, and kimchi. The sweet potato stems’ tender yet crisp texture is complemented by the tangy kimchi, making this a hearty meal in one bowl. It’s a great fit for lunch or dinner when you’re craving seasonal greens.
Rice bowls · 45 minutes to cook
Nutrition (per 635.5g serving): 553.9 kcal · protein 23.4g · carbohydrate 73.9g · fat 16.1g · sodium 725.9mg
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: Peel the tough outer layer from the sweet potato stems first for a more tender bite.
Tips: Kimchi varies in saltiness, so don’t add much soy sauce at the start; taste and adjust as you go.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 210 g
- Boneless chicken thighs — 80 g
- Sweet potato stems — 70 g
- Napa cabbage kimchi — 50 g
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Water — 210 ml
- Toasted sesame seeds — 1 tsp