Week 5 of my lunch salads to get my life and eating habits back on track is Korean Bowls!
This is part of my week 5 cheat week as I increase my calories and carbs to stop the plateau. This is not medical advice, and it may not work for everyone. However, it works for me!!!
Totals for what is listed below: 381 Calories, 19g carbs, 8.1g fat, 52.8g protein **Does not include Chicken Marinade or Sriracha Mayo
Base:
1 Cup of Mescaline Mix or baby spinach
1 Sunny Side Up Egg
1 TBL Sriracha Mayo
1/4 Cup Edamame
1/4 Cup of Sticky RIce
1/4 Cup Cucumbers (You can use pickled if you like)
1 Green Onion Thinly Sliced
Directions:
Cook egg sunny side up (Or scramble) and set to the side
Cook Sticky Rice to Directions
Layer Rice, Mescaline, Edamame, Cucumbers, and add chicken. Top with egg, green onions and sriracha mayo to taste!
Korean Chicken:
1 Chicken Breast (6 oz)
1 TBL GF Hoisin
1 Tsp Aminos
1 Grated Garlic Clove
1/4 Tsp Grated Ginger
1 tsp Rice Vinegar
1 Tsp Sesame Oil
Directions:
Filet chicken breast almost all the way in half, but leave the center attached.
Cover with plastic wrap or parchment paper and pound flat with a meat mallet.
Mix Hoisin to Vinegar together and allow chicken to sit for at least 30 minutes.
Heat skilled over medium heat - add sesame oil
Once the pan is hot, add chicken and cook 2-3 minutes
Flip and cook 3-5 more minutes.
I like my chicken really well cooked so you may need less time.