Korean Backyard Chicken BBQ Skewers
A backyard Korean BBQ skewers with stir-fried chicken thighs, napa cabbage and spinach, finished with gochujang, garlic and sesame oil, served over short-grain rice.
Total time
42 min
Prep
19 min
Cook
23 min
Difficulty
easy
Cuisine
Korean
gluten-free
Ingredients
500gchicken thighs
200gnapa cabbage
2spinach
300gshort-grain rice
to tastegochujang
1/4 cupgarlic
1 tspsesame oil
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the chicken thighs and stir-fry them over medium-high heat until well browned, about 10 minutes.
2
Add the napa cabbage and spinach, cooking until softened, about 5 minutes.
3
Stir in the gochujang, garlic and sesame oil for 3 minutes.
4
Cook the short-grain rice separately and set aside.
5
Let the chicken simmer for about 6 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the short-grain rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
436
Protein
42.6g
Fat
16.3g
Carbs
27.8g
Fiber
1.4g
Sodium
108mg
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