Ingredients

  • 1 tablespoon sesame seeds
  • 8 cups homemade chicken broth
  • 2 tablespoons chopped garlic (Finely)
  • 2 tablespoons fresh ginger (Finely grated)
  • 1/2 cup white rice (Uncooked)
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon kochujang (or other hot chile paste)
  • 1 cup cooked chicken (Shredded)
  • 2 scallions (finely chopped)

Directions

  1. In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.
  2. Transfer to a small bowl and set aside.
  3. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
  4. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes.
  5. Stir in soy sauce and sesame oil; add chile paste to taste.
  6. Add chicken and heat just until
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NutritionView more

280Calories
Sodium13%DV310mg
Fat18%DV12g
Protein43%DV22g
Carbs9%DV27g
Fiber4%DV<1g

PER SERVING *

Calories280Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat1.5g8%
Trans Fat
Cholesterol30mg10%
Sodium310mg13%
Potassium590mg17%
Protein22g43%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber<1g4%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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