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5 from 1 vote

Korean Chicken

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
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

Calories: 311kcal | Carbohydrates: 5g | Protein: 45g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 717mg | Potassium: 659mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg