Korean Dakkochi Chicken Skewers

with Garlic Sesame Broccoli

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Instructions

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1 Marinate chicken

Cut chicken to wide strips and place in a bowl. Add oil, vinegar, gochujang, peeled and grated ginger, peeled and crushed garlic, and black pepper. Mix well. Marinate for at least 15 minutes.

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2 Prep veggies

Cut spring onion to 5 cm sticks. Rinse broccoli and separate to florets. Peel and mince garlic cloves for the broccoli side dish.

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3 Thread and bake

Preheat the oven to 200°C. Thread the marinated chicken to skewers together with the spring onion sticks. Place the skewers to on an oven casserole, or to an oven tin lined with baking paper. Bake for 10 minutes.

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4 Glaze

In a small bowl, combine the glaze ingredients: honey, soy sauce, sriracha and salt. Once the chicken skewers are pre-cooked, spoon the glaze on them. Continue baking for about 5 minutes, until the surface is nicely browned and the chicken is cooked through.

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5 Fry broccoli

Meanwhile, heat sesame oil in a pan over high heat. Add broccoli and sauté for 5 minutes. Add garlic and fry for 2 more minutes. Season with salt and pepper, and sprinkle with sesame seeds. Serve with the Dakkochi chicken skewers.

Tips for fussy eaters

Keep some of the meat unmarinated, seasoned with familiar spices only. Serve with rice.

Pro tip

Marinate well beforehand, if time permits! Cook the skewers on preheated grill / barbecue / braai.

Trendy streetfood made at home.

Cooking Time: 30 min

Cals 465 · Prot 52.6 · Carbs 37.2 · Fat 12.3

Ingredients

Number of people

Chicken breast 400 Grams
Olive oil 1 Tbsp
Rice vinegar 15 ML
Gochujang chilli paste 15 Grams
Ginger 35 Grams
Garlic cloves 3 Pieces
Black pepper 0.5 Tsp
Spring onion 100 Grams
Bamboo skewers 12 Pieces

Glaze

Honey 20 Grams
Soy sauce 20 ML
Sriracha sauce 10 Grams
Salt 0.5 Tsp

Side

Broccoli 500 Grams
Garlic cloves 2 Pieces
Sesame oil 10 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sesame seeds 20 Grams

Trendy streetfood made at home.

Cooking Time: 30 min

Cals 465 · Prot 52.6 · Carbs 37.2 · Fat 12.3

Instructions

photo

1 Marinate chicken

Cut chicken to wide strips and place in a bowl. Add oil, vinegar, gochujang, peeled and grated ginger, peeled and crushed garlic, and black pepper. Mix well. Marinate for at least 15 minutes.

photo

2 Prep veggies

Cut spring onion to 5 cm sticks. Rinse broccoli and separate to florets. Peel and mince garlic cloves for the broccoli side dish.

photo

3 Thread and bake

Preheat the oven to 200°C. Thread the marinated chicken to skewers together with the spring onion sticks. Place the skewers to on an oven casserole, or to an oven tin lined with baking paper. Bake for 10 minutes.

photo

4 Glaze

In a small bowl, combine the glaze ingredients: honey, soy sauce, sriracha and salt. Once the chicken skewers are pre-cooked, spoon the glaze on them. Continue baking for about 5 minutes, until the surface is nicely browned and the chicken is cooked through.

photo

5 Fry broccoli

Meanwhile, heat sesame oil in a pan over high heat. Add broccoli and sauté for 5 minutes. Add garlic and fry for 2 more minutes. Season with salt and pepper, and sprinkle with sesame seeds. Serve with the Dakkochi chicken skewers.

Tips for fussy eaters

Keep some of the meat unmarinated, seasoned with familiar spices only. Serve with rice.

Pro tip

Marinate well beforehand, if time permits! Cook the skewers on preheated grill / barbecue / braai.

Ingredients

Number of people

Chicken breast 400 Grams
Olive oil 1 Tbsp
Rice vinegar 15 ML
Gochujang chilli paste 15 Grams
Ginger 35 Grams
Garlic cloves 3 Pieces
Black pepper 0.5 Tsp
Spring onion 100 Grams
Bamboo skewers 12 Pieces

Glaze

Honey 20 Grams
Soy sauce 20 ML
Sriracha sauce 10 Grams
Salt 0.5 Tsp

Side

Broccoli 500 Grams
Garlic cloves 2 Pieces
Sesame oil 10 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sesame seeds 20 Grams
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