Asian > Japanese > Oyako Donburi

Oisobakki with Chicken and Broccoli Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 head of broccoli, cut into florets
- 1/2 cup oisobakki (Korean rice cake sticks)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup water
- 2 green onions, thinly sliced
- Sesame seeds, for garnish

Special equipment needed:
- Large skillet or wok
- Tongs

Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, red pepper flakes, and black pepper. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Add broccoli florets and oisobakki to the skillet and cook for an additional 3-5 minutes, or until broccoli is tender and oisobakki is slightly browned.
5. Pour the soy sauce mixture over the chicken and broccoli. Add water to the skillet and stir to combine.
6. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
7. Garnish with sliced green onions and sesame seeds.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 275
Fat: 8g
Carbohydrates: 23g
Protein: 29g
Sodium: 1078mg
Sugar: 13g

Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Broccoli can be substituted with any other vegetable of your choice.
- Oisobakki can be substituted with any other type of rice cake.

Variations:
- Add sliced mushrooms to the skillet for an extra boost of flavor.
- Use different types of hot sauce or chili paste to adjust the level of spiciness.
- Add sliced bell peppers or carrots for more color and texture.

Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
- If the sauce is too thick, add more water to thin it out.
- Oisobakki can be found in the frozen section of most Asian grocery stores.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a large bowl or on a platter with a sprinkle of sesame seeds and sliced green onions on top.

Garnishes:
Sesame seeds and sliced green onions.

Pairings:
Serve with steamed rice or noodles.

Suggested side dishes:
- Kimchi
- Steamed vegetables
- Egg rolls

Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the chicken is not cooked through, continue cooking until no longer pink in the middle.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Oisobakki is a type of Korean rice cake made from glutinous rice flour. It is often used in soups and stews, as well as stir-fry dishes like this one.

Flavor profiles:
Savory, sweet, and slightly spicy.

Serving suggestions:
Serve hot and enjoy as a main dish.

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Region: Japanese

Taste: Savory, Tangy, Umami, Herbal, Earthy