Delicious served with Cucumber Vegetable Salad (Korean Ol Namul), Big Oven ID#76670
1. Rinse chicken and shrimp and pat dry. Place the chicken in a bowl or ziploc baggie.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. About 30 minutes to one hour before you are ready to cook, add the shrimp to the marinade.
3. Place chicken on a hot grill and cook until almost done. Add the shrimp and cook approximately four minutes per side until done.
***NOTE: If using skewers, place all chicken or all shrimp on each skewer to allow for differences in cooking time.
I was out of sesame oil, but created my own by frying 1 tablespoon of sesame seeds in 1/2 cup vegetable oil
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (326g) | ||
Recipe Makes: 1 | ||
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Calories: 501 | ||
Calories from Fat: 269 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 159.6mg | 49 % | |
Sodium 4194.3mg | 145 % | |
Potassium 692.6mg | 18 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 8.3g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 501
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Cucumber Vegetable Salad (korean Ol Namul)
I recommend pairing it with this recipe
— AnnieBananie
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