Korean Chicken

5 from 1 vote

Deeply savory, sweet, and fiery, this is a delicious Korean Chicken dish. You can use boneless skinless chicken breast for an even leaner version, or roast bone-in, skin on chicken thighs in the oven and then reduce the sauce to glaze them with for a higher fat version. I like to serve this with the Chayote Chili Salad for a full meal.

Course Main Course

Cuisine Asian, Korean

Keyword asian, Chicken, chili, dairy-free, dinner, easy, egg-free, fast, gochujang, korean, lunch, main, nut-free, protein sparing modified fast, PSMF

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 311kcal

Author Jenny Ross

Ingredients

1 pound chicken thighs boneless skinless, cut into bite size pieces
1 tablespoon gochujang paste
1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
1 teaspoon sesame oil
1/2-2 teaspoons Korean chili flakes use 1/2 teaspoon if you are sensitive to spice and add more to taste
1 teaspoon monk fruit powdered, or a couple drops of stevia glycerite, optional
2 clove of garlic minced
2 green onions sliced

Instructions

Combine all ingredients except the green onions in a large nonstick pan. Heat over medium-high heat and cook until little liquid remains and the chicken is glossy and coated in sauce, about 10 minutes total. Sprinkle with green onions and serve.

Notes

Protein:Energy Ratio: 3

Nutrition made with chicken breast: Calories: 300 cal, Carbs: 5g, Fiber: 1g, Fat: 8g, Protein: 50g, Protein:Energy Ratio: 4.17

Nutrition made with skin on thighs: Calories: 463 cal, Carbs: 5g, Fiber: 1g, Fat: 34g, Protein: 33g, Protein:Energy Ratio: 0.87

Nutrition