Korean Chicken

31 January 2018

If Gina (skinnytaste.com) makes something with Korean in the title, you bet we are going to try it! I know I just blogged the Korean Beef Bowls.. you should have tried them by now... but I have to add this one! Another oldie but goodie in our house. 

This one is, again, so easy and so stinkin delish. I do not burn food OR set off smoke alarms by cooking things poorly. But I set the smoke alarm off every. single. time with this dish. NEVER burned it.. all this to say, proceed with caution. You get some smoke! 

Again, this is a healthy dish that is easy to prepare. We paired it with the Dry Fried Green Beans (I blogged a little while back and have linked). It is delish every. single. time. Try it! 

1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves, crushed
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds, plus more for topping
2 thinly sliced scallions, white and green parts

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.

In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

2 tablespoons neutral oil
1 pound of green beans, trimmed but left whole
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1/4 cup of chopped scallions
1/2 teaspoon of sambal oelek or Sambal (or 1/4 teaspoon chili flakes)
1 tablespoon of soy sauce
1/2 teaspoon sugar
Kosher salt to taste

Heat 1 tablespoon of oil in a wok or large frying pan over medium heat. Leave it in the pan until it starts to smoke.

Add the green beans and stir-fry until they start to shrivel and turn brown, about 8 minutes. Transfer to a plate.

Turn the heat to high and add the remaining 1 tablespoon of oil to the pan. Add the ginger, garlic, and scallions. Stir fry for a few seconds, then add the sambal or chili flakes. Add the green beans, soy sauce and sugar to the hot pan. Toss until the beans are coated with the sauce and heated.

Season to taste with salt and serve immediately.

Eat and enjoy. Preferably with wine :) 

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