Sweet Potato and Spicy Chicken Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with chicken and sweet potato stir-fried in a spicy-sweet sauce.
This rice bowl is topped with chicken and sweet potato stir-fried in a spicy-sweet sauce. The chicken is chewy and the sweet potato soft and fluffy, making it a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: Cut the sweet potato into bite-sized pieces; large chunks take longer to cook.
Tips: If the pan starts to dry out, add water a tablespoon at a time so the sauce doesn't burn.
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Ingredients (1 serving)
- Rice — 1 bowl
- Chicken thigh — 120 g
- Sweet potato — 80 g
- Onion — 0.3 pc
- Cabbage — 40 g
- Scallion — 0.3 stalk
- Gochujang — 1 Tbsp
- Korean chili flakes — 0.5 Tbsp
- Soy sauce — 1 tsp
- Oligosaccharide syrup — 1 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp