Korean Glazed Chicken Skewers with Egg Fried Cauliflower Rice
- Gluten Free
- Paleo
- Asian
- Low Calorie
- Low Carb
- Meat
- Korean
- Contains Dairy
- Chicken
These Asian chicken skewers, with a spicy, sticky glaze, makes for a very quick evening meal that really serves to impress everyone at the dinner table!
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Nutrition Per Serving
- Calories 559
- Carbs 20.8g
- Fat 35.8g
- Fibre 7g
- Protein 40.9g
- Sugar 10.4g
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0.0 min
Chop the chicken into rough 2cm pieces. In a bowl, add the chicken and Korean sauce and allow to marinade in the fridge until needed.
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2.5 min
Soak the skewers in a bowl of water.
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3.0 min
Peel and finely chop the red onion and garlic. Finely chop the red capsicum and slice the spring onion at a diagonal.
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8.0 min
Finely chop the cauliflower (or using a food processor, pulse until a rough rice like consistency forms).
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10.0 min
In a frying pan, heat half the olive oil over high heat. Add the garlic and onion and sautee until softened.
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12.5 min
Add the capsicum and cauliflower; cook until the cauliflower is softened.
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15.0 min
In a bowl, whisk the egg together and set aside. Take out the chicken and thread onto skewers.
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17.5 min
Heat the remaining olive oil in a large pan over medium-high heat.
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18.0 min
Create a well in the cauliflower rice and pour the egg into the middle.
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18.5 min
As the egg forms an omlette like consistency, push the egg around using a spatula to create large egg pieces.
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19.0 min
Place the skewers in the pan and cook until the chicken is caramelised and cooked through.
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20.0 min
Mix the egg through the caulflower rice. Season well with salt and pepper. Turn the heat to the lowest setting to keep warm.
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21.0 min
Stir the spring onion through the cauliflower fried rice.
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22.0 min
Distribute the cauliflower rice among serving plates. Arrange the chicken skewers atop the cauliflower fried rice and serve.
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Reviews
James Prigmore Verified
Pierina Guerra Verified
I really liked this one, the cauliflower rice was amazing!
Lena Awad Verified