Korean Spicy Chicken

About This Recipe

Korean Spicy Chicken made from thinly sliced chicken breast marinated in soy sauce, gochujang, sesame oil, sugar and syrup. Serve with a side of rice and broccoli to give yourself a nice meal.

Ingredients

• 2 lbs boneless skinless chicken breast
• 3 tbsp maple syrup
• 2 tbsp sugar
• 3 tbsp gochujang
• 1 tbsp sesame oil
• 1⅓ tbsp soy sauce
• 2½ cups cooked rice
• 1 medium zucchini
• 1 large carrot
• 1 small onion
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp oil
• 1 lb broccoli (frozen is fine)

Instructions

1. Cook enough rice to have 2½ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
2. Cut your chicken into thin slices of about ⅛-¼" thick. If your meat is partially frozen it will be easier. Add to a large bowl.
3. Mix the chicken with the soy sauce, gochujang, sesame oil, sugar, and maple syrup. Allow to marinate while you cut and cook the vegetables.
4. Wash and cut your zucchini and carrot into matchstick sized pieces. Cut your onion into thin slices.
5. Heat a skillet over medium high heat and add a bit of oil. Add in the onion, carrots, and ginger and allow to develop color. After a couple of minutes add in the garlic and zucchini and cook for an additional 1-2 minutes, adding oil if needed.
6. Remove the vegetables from the pan and return the pan to the heat. Add in the chicken and cook for a few minutes on each side.
7. When the chicken is about 80% of the way cooked, add in the stir fry vegetables and mix. Finish cooking until the chicken is cooked through. Season with salt and pepper.
8. If you are using fresh broccoli, steam it on the stove until it is soft. If using frozen, follow the instructions on the packaging.
9. This recipe makes 5 servings. Add ½ cup of rice to each dish and divide the remaining ingredients evenly.