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Savor Quick Spicy Korean Chicken

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A quick and spicy Korean chicken dish that transforms an ordinary weeknight into a flavorful culinary adventure.

Ingredients

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  • 1 pound Chicken Breast Fillets (or substitute with chicken thighs or tofu for vegetarian option)
  • 2 tablespoons Vegetable Oil (olive oil can be an alternative)
  • 3 tablespoons Sriracha (adjust based on spice tolerance)
  • 2 tablespoons Soy Sauce (consider low-sodium varieties)
  • 1 tablespoon Honey (can swap with brown sugar or maple syrup)
  • 1 tablespoon Ginger (fresh is best; ground can work)
  • 3 cloves Garlic (fresh is more potent)
  • 1 teaspoon Chili Powder (adjust to personal preference)
  • 1 tablespoon Cornstarch (omit for a thinner sauce)
  • 2 cups Steamed Rice (quinoa or cauliflower rice for low-carb)
  • 1 bunch Tenderstem Broccoli (can substitute with regular broccoli or bell peppers)
  • 1/2 cup Dry Roasted Peanuts (cashews work too or omit for nut-free)
  • 2 stalks Green Onions (use both white bulbs and green tops)
  • 2 wedges Lime (for an extra zesty kick)

Instructions

  1. Prepare the Ingredients: Cut the chicken into bite-sized pieces, chop the ginger and garlic finely, and prepare the broccoli by trimming the ends.
  2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Sauté the Chicken: Add the chicken pieces to the hot skillet and sauté for about 5-7 minutes until golden brown.
  4. Create the Spicy Sauce: In a small bowl, whisk together the Sriracha, soy sauce, honey, ginger, garlic, chili powder, and cornstarch.
  5. Combine the Sauce and Chicken: Pour the sauce over the sautéed chicken, stirring well to coat all the pieces.
  6. Add the Broccoli: Toss in the tenderstem broccoli, continuing to cook until bright green and just tender.
  7. Serve with Rice: Spoon the spicy chicken and broccoli over the steamed rice or your preferred grain.
  8. Garnish and Enjoy: Sprinkle dry roasted peanuts on top, add sliced green onions, and serve with lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. Freeze without rice for up to three months.

Nutrition

Find it online: https://www.lunarecipez.com/quick-spicy-korean-chicken-30-minutes/

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