Stir-Fried Korean Chicken

Name: Stir-Fried Korean Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 tablespoon sesame oil; 1 pound chicken breast (boneless, skinless, cut into thin strips); 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 0.5 cup carrot (thinly sliced); 1 cup broccoli florets; 0.25 cup soy sauce; 2 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon sriracha; 1 teaspoon sesame seeds (for garnish); 2 tablespoon green onion (chopped, for garnish); 1 cup instant jasmine rice; 1 cup water

Tender chicken and crisp vegetables stir-fried in a spicy and savory Korean-inspired sauce, served over steaming jasmine rice for a quick and satisfying meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Korean
Difficulty: Easy
Cost: $4.16/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon sesame oil
1 pound chicken breast (boneless, skinless, cut into thin strips)
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
0.5 cup carrot (thinly sliced)
1 cup broccoli florets
0.25 cup soy sauce
2 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sriracha
1 teaspoon sesame seeds (for garnish)
2 tablespoon green onion (chopped, for garnish)
1 cup instant jasmine rice
1 cup water

Instructions

Prepare instant jasmine rice according to package directions, using 1 cup instant jasmine rice and 1 cup water. Keep warm.
In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sriracha. Set aside.
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add 1 pound chicken breast strips and cook for 4-5 minutes, stirring frequently, until lightly browned and cooked through. Remove chicken from skillet and set aside.
Add 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1/2 cup thinly sliced carrots, and 1 cup broccoli florets to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
Return the chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce has thickened and coated everything.
Serve the stir-fried Korean chicken and vegetables immediately over the cooked jasmine rice. Garnish with optional sesame seeds and green onions.

Notes

Customize the vegetables based on what you have on hand; snap peas, sliced mushrooms, or snow peas also work well. Adjust sriracha for desired spice level.

Nutrition (per serving)

Calories: 520
Protein: 59.5 g
Carbohydrates: 44.5 g
Fat: 11.2 g
Fiber: 5.9 g
Sodium: 1280 mg
Saturated Fat: 2.2 g
Sugar: 22 g
Cholesterol: 145 mg