Name: Korean BBQ chicken thighs
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, cut into 1-inch pieces; 6 oz frozen stir-fry vegetables; 1 tbsp low sodium soy sauce; 1 1/2 tsp brown sugar; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tbsp ginger, grated; 3/4 tsp gochugaru; 1 tsp canola oil; 1 green onion, sliced; 3/4 tsp lime juice

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and gochugaru until the sugar dissolves. Set aside 1 teaspoon of this sauce for the vegetables later.
Heat a 12-inch skillet over medium-high heat with half of the canola oil. Add the chicken pieces in a single layer. Cook undisturbed for 4 minutes until they release easily from the pan, flip, and cook for 4 minutes more. Done when opaque in the center, 165°F.
Pour the larger portion of sauce over the chicken. Cook for 2 minutes while tossing constantly until the sauce thickens into a glossy glaze. Transfer the chicken to a plate, tent with foil to keep warm, and wipe out the skillet.
Return the skillet to high heat with the remaining canola oil. Add the frozen stir-fry vegetables and cook for 5 to 6 minutes, tossing often, until the water has evaporated and they are tender-crisp.
Stir the reserved teaspoon of sauce and the lime juice into the vegetables. Serve the glazed chicken alongside the vegetables and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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