Lunch: Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice

Recipe by Troy Slaten Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights. Serve with a spicy mayo for extra heat. This recipe appears on an episode of the Dinner Spinner TV Show on the CW!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 skin-on, boneless chicken breasts
salt and ground black pepper to taste
1/4 cup peanut oil, divided
1/4 cup Korean barbeque sauce
1 tablespoon butter, or more to taste
1/2 cup chopped Napa cabbage kimchee
1/4 cup chopped pickled carrot (optional)
1 slice fully cooked luncheon meat (such as SPAM®), cubed
2 cups cooked white rice, cooled
1 tablespoon soy-based liquid seasoning (such as Maggi®)
2 teaspoons soy sauce
1 tablespoon dried garlic flakes
2 tablespoons gochujang (Korean hot pepper paste), or to taste
1 tablespoon mayonnaise, or to taste
1 teaspoon Sriracha hot sauce, or to taste
1 green onion, chopped

Instructions

Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
(A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil and butter over medium heat. Add kimchee, pickled carrot, and luncheon meat; cook and stir until lightly browned, 3 to 5 minutes.
Stir rice into the same skillet. Season rice with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang to fried rice and mix well.
Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.