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Korean Chicken with Sweet Potatoes & Korean Sauce

Savor the fusion of flavors with Korean Chicken paired with roasted Sweet Potato and Korean Sauce.

369 Reviews

45

Cooking Time

2 People

Serving Size

Chicken

Protein

1554

Calories

Before you start

Preheat the oven to 180 Degrees Celcius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Chopping board | Knife | Peeler | Baking tray | Oil | Salt | Black pepper | Cooking pot

Cooking Instructions

Ingredients

Step 5 : Final Touches

Combine yogurt with the remaining half of the Homemade Korean sauce in a bowl.

14 g Ginger
14 g Garlic
4 g Chili Powder
200 g Home Made Korean Sauce
560 g Chicken Breast
800 g Sweet Potato
900 ml Water
300 g Brown Rice
200 g Yoghurt Full Fat
280 g Cucumber
280 g Carrot
100 g Red Radish
14 g Spring Onion
10 g Coriander Leaves
130 g Lime
120 g Kale

Allergens

Sesame, Soy, Dairy

Step 1 : Bake the Chicken

Begin by marinating the chicken with ginger, garlic, a pinch of salt, chili powder (spicy), and half of the homemade Korean sauce. Bake in a preheated oven for 15-20 minutes until fully cooked.

Nutritional Information

Energy (kJ/kcal)    

1554

Protein (g)    

95

Carbohydrates (g)    

254

Fibers (g)    

31

Sugar

46

Fats (g)

36

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Rice

Wash rice under running water until clear. In a pot, bring salted water to a boil, add rice, cover, and simmer on low heat for 15 minutes. Remove from heat, let it sit covered, then fluff with a fork.

Step 2 : Roast the Potatoes

Toss sweet potato cubes with oil, season with salt and pepper, and spread on a baking tray. Roast alongside the chicken for 25 minutes or until tender and golden.

Step 4 : Prep the Salad

Slice the cucumber, use a peeler to shred the carrot, thinly slice the red radish, chop the spring onion and coriander, and halve the lime. For the kale, place it in a bowl, drizzle with oil, season with salt and pepper, and gently massage.

Step 6 : Serve and Enjoy!

On each plate, spread cooked rice and arrange roasted sweet potatoes. Place the baked chicken on top. Add a side of mixed salad vegetables and a dollop of the yogurt Korean dip for a flavorful finish.

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