Description
This Spicy Korean Chicken recipe features tender chicken breast marinated in a flavorful mix of sauces and spices, served with rice and broccoli.
Ingredients
Scale
- 500 g Chicken Breast
- 45 ml Vegetable Oil
- 30 ml Sriracha
- 1–2 g Cornstarch
- 2 tbsp Soy Sauce
- 1 tbsp Honey
- 2 cm Ginger, minced
- 3 cloves Garlic, minced
- 1 tsp Chili Powder
- 1 serving Steamed Rice
- 1 serving Tenderstem Broccoli
- 1 serving Dry Roasted Peanuts, chopped
- 1 serving Lime Wedges
- 1 serving Green Onions, sliced
Instructions
- In a bowl, whisk together vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Coat the chicken well and refrigerate for 30 minutes up to 24 hours for deeper flavor.
- While the chicken marinates, cook rice according to package instructions and steam tenderstem broccoli until bright green and tender, keeping it warm until serving.
- Heat the remaining oil in a skillet over medium-high heat. Remove the chicken from the marinade and sauté for 5-10 minutes until golden brown and cooked through, ensuring it’s no longer pink inside.
- Add the reserved marinade to the skillet and simmer for about 2 minutes until it thickens into a glossy sauce that clings beautifully to the chicken.
- Plate the chicken over a bed of rice, generously top with chopped peanuts and sliced green onions, add lime wedges, and enjoy with the tenderstem broccoli on the side.
Notes
- Chicken thighs, shrimp, or tofu can be used instead of chicken breast for variety.
- Adjust the level of Sriracha to your spice preference.
- Quinoa can be substituted for rice as a healthier alternative.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg