Spicy Korean Chicken

Serves: 2     Recipe Created by Chef Dana

 
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Korean Chicken Ingredients:

Stir Fry Ingredients:

  • 2 chicken breast (boneless and skinless) 

  • 1 inch ginger knuckle sliced into thin pieces leaving the skin on 

  • 4-5 garlic cloves sliced 

  • 1 tsp or more to preference of chili flakes 

  • Sesame seeds (optional) 

  • 2 tbl Mirin 

  • 2 tbl rice vinegar 

  • 1 1/2 tsp low sodium soy sauce 

  • 2 tbl sriracha sauce 

  • 4 tbl grated apple (no skin) 

  • Coconut oil

  • 2 baby bok choy sliced
  • 1 small carrot peeled and thinly sliced
  • Salt, pepper, and lemon juice to taste
  • Brown rice and quinoa (optional) 
  • Scallions (optional)

Cooking Direction:

Prepare the sauce by heating a small sauté pan with coconut oil, ginger, garlic, and sesame seeds (optional) over a med heat to infuse the flavors into the oil about 3 mins stirring constantly. Add in mirin, rice vinegar, soy sauce, sriracha, and grated apple bring to a boil to combine and set aside. Season chicken with salt and pepper and sear until golden brown on each side and fully cooked throughout. Place sauce directly on top of the chicken when done. In same pan, sauté carrots first for 2 mins then adding in the bok choy. Season as needed. Serve with brown rice and quinoa and garnish with scallions (optional). Season with salt, pepper, and lemon juice.