Sticky Korean Chicken
Stir-Fry Vegetables
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chile paste; see Note)
- 2 Tbsp honey
- 3 cloves garlic, minced
- 1 tsp minced ginger
- 2 Tbsp dark sesame oil
- 1 Tbsp sesame seeds
- 2 green onions, thinly sliced
Instructions
- Cut chicken into large chunks. Combine soy sauce, gochujang, honey, garlic, and ginger in a bowl.
- Cook chicken in hot oil in a nonstick skillet or wok over medium-high heat 5 minutes. Add sauce mixture, and cook 3 to 4 minutes or until chicken is done and sauce is thickened.
- Sprinkle with sesame seeds and onions.
Side Dish Ingredients
- 2 (12-oz) pkg vegetable stir-fry medley (such as Eat Smart)
- 1 Tbsp soy sauce
- 1 Tbsp dark sesame oil
Side Dish Instructions
- Cook vegetables according to package directions. Toss with soy sauce and oil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
274
|
0
|
274
|
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