Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
580
Calories
38g
Protein
18g
Fat
66g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- to taste sesame oil (optional)
- to taste soy sauce (optional)
- for garnish sliced scallions (optional)
- 3 cups Korean sweet rice (jjapsahl)
- 1 tablespoons salt
- 4-5 pieces boneless chicken breasts (1 pound)
- 5-6 cloves garlic, minced
- 1/2 zucchini zucchini, cut into small cubes
- 1 carrot carrot, cut into small cubes
- 8-9 cups water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista