Korean Chicken and Vegetable Bowls with Pickled Cucumber and Radishes
Ingredients
- 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
Instructions
- 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 the Korean 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.
