Korean Chicken and Vegetable Bowls with Pickled Cucumber and Radishes
1-1/2 cups uncooked brown rice
3 tablespoons olive oil
1 medium head broccoli, chopped
1 red bell pepper, chopped
2 medium carrots, peeled and chopped
4 cloves garlic, minced
.5 to .75 pounds chicken breasts, cut into slices
1 (7-ounce) packet Saffron Road Korean Stir Fry Simmer Sauce
Prepare the pickled cucumber and radishes by adding all of the ingredients to a sealable jar and stirring well. Secure the lid and refrigerate until ready to serve. Note: The longer the pickled veggies sit, the softer and more flavorful they will get.
Cook the rice according to package instructions.
While the rice is cooking, sauté the vegetables and chicken. To do so, add the olive oil to a large skillet and heat to medium-high. Add the broccoli, bell pepper, and carrots and cook, stirring occasionally until vegetables are soft, but still al dente, about 8 to 10 minutes. Add the minced garlic and move the veggies to one side of the skillet and add the chicken. Brown the chicken a couple of minutes, but don’t cook all the way through. Add theKorean Stir Fry Simmer Sauce, and bring mixture to a boil. Reduce the heat, cover, and cook until chicken is cooked through and veggies have reached desired doneness, about 8 to 10 minutes.
Serve Korean chicken and veggie stir fry on top of cooked brown rice with pickled radishes and cucumber.
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