I remember a rainy afternoon when I first tried this recipe.
I got fresh chicken from my local store and picked up some crisp veggies at the farmer’s market nearby.
The sizzling sound and yummy smell of the chicken made me smile big, like I was back at home with family.
This dish makes me feel healthy and happy, and I hope it brings a little comfort to you too.
Tips & Variations
- Vegetable Boost: Steam or stir-fry any extra veggies like snap peas or zucchini to add more color and crunch.
- Diet Swap: If you prefer a vegetarian dish, try swapping the chicken for tofu or tempeh.
- Extra Zing: If you like it extra spicy, add a little more red pepper flakes.
- Marinade Magic: The longer you let the chicken marinate, the more the flavors will seep in. I love waiting an extra hour if I can.
Serving Suggestions
I usually serve my Korean Chicken Bulgogi over a warm bed of brown rice or quinoa. Sometimes, I even spoon it into crisp lettuce wraps for a lighter bite. A side of steamed greens or a simple salad makes this meal even more filling.
Korean Chicken Bulgogi
A tasty and healthy chicken dish with bold Korean flavors, made with fresh, local ingredients.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Chicken & Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp honey (or brown sugar)
- 1/4 cup water (or chicken broth)
- 1 tbsp rice vinegar
- 1 tsp red pepper flakes (if you like a bit of heat)
Veggies:
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, sliced into rounds
Garnish:
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Seasoning:
- Salt and pepper to taste
Instructions
In a bowl, mix the soy sauce, sesame oil, garlic, ginger, honey, water, rice vinegar, and red pepper flakes. Add the chicken pieces, stir to coat well, and let them sit in the fridge for at least 30 minutes (or up to 2 hours if you have time).
Wash and slice the onion, red bell pepper, broccoli, and carrot. For extra crunch and vitamins, I like to steam the broccoli for about 2 minutes before adding it to the pan.
Heat a large skillet or wok over medium-high heat and add a splash of sesame oil. Toss in the onions and bell pepper, and stir-fry them for 2-3 minutes until they start to soften.
Next, add the marinated chicken (reserve the extra marinade) and cook for about 5 minutes, stirring often until the chicken is nearly done.
Mix in the carrots and steamed broccoli, then pour in the reserved marinade. Keep stirring and cook for another 3-4 minutes until the chicken is fully cooked and the veggies are tender but still a bit crisp.
Taste your dish and add salt and pepper as needed. Remove from heat and sprinkle chopped green onions and toasted sesame seeds on top.
Notes
Best served with brown rice. Let the chicken marinate longer for extra flavor. Swap chicken with tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean-American Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
