What makes this Korean Chicken recipe so awesome is the sauce and it can be used on any meat. It has a sweet, bold, but tangy flavor. If you want heat add some chili pepper paste or gochujang pepper paste. You can control the amount of heat by adding a little at a time.
This is a recipe I used after I stopped my chemo because I could not wait to have some spicy food again. You can really only understand this if you have actually had chemo. If you want to use this recipe during chemo, you probably want to cut out the pepper paste. Chemo can make your mouth and throat very sensitive to a lot of spices. All the other ingredients should be fine. It has been four weeks since I have received any chemo and I am still somewhat sensitive to ketchup.
Let’s make some Korean flavored chicken. This recipe is actually a marinade, but I turned it into a sauce by adding a little cornstarch. My family really enjoyed it as a sauce.
INGREDIENTS
- 3 boneless, skinless chicken breasts
- 1 bag of baby corn
- 1/2 cup of matchstick carrots
- 1/2 cup bean sprouts
- 10 mushrooms
INGREDIENTS FOR THE KOREAN SAUCE
- 1/2 cup gluten free soy sauce (kikkoman)
- 1/4 cup gluten free honey
- 3 tablespoons brown sugar
- 1 teaspoon gluten free sesame oil
- 2 tablespoons rice vinegar
- 1/2 tablespoon ginger, paste or grated
- 3 cloves garlic, chopped
- 2 tablespoons sweet soy sauce (kikkoman)
- 2 tablespoons cornstarch
Prepare all your ingredients before you start cooking. Cut up the baby corn and the garlic. Next, get the rest of the vegetables measured out and ready. Then slice the chicken into very thin strips.
MAKING THE SAUCE
Making the sauce for the Korean Chicken is incredibly simply. I get a big measuring cup and start adding the ingredients. Next, stir the ingredients to combine.
Dump this mixture into a sauce pan and bring it to a low boil to thicken. Stir the sauce constantly while cooking to avoid any lumps. When it is thickened turn down to a low heat.
Put a frying pan over medium high heat and add the sesame oil. Add the chicken and cook for about 3-4 minutes. Stir constantly as it will cook quickly. Remove the chicken from the pan, cover it and put it to the side.
Add a little oil and the vegetables to the pan. Stir them constantly as they will cook quickly.
Put a healthy portion of vegetables on the plate and place a portion or chicken on top. Pour some sauce over everything and enjoy a plate of goodness! I hope you enjoy this recipe for Korean Chicken over vegetables.