I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.
Korean BBQ Chicken
I had this marinade recipe kicking around from an old Cooking Light issue. It didn't seem to be anything fantastic, but it did look simple and quick, so I gave it a shot last night. I mixed up the marinade, coated some chopped chicken in it, and stir fried it with some white and green onions.
The overall dish was a bit sweet for me, and lacked some spice. I ended up adding crushed red pepper and Sriracha for some heat, which improved the dish. It was good, but not great. And I honestly don't know what makes it Korean at all...? Next time I think I'll cut down the sugar, add some ginger, and some heat.
Ingredients
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons dark sesame oil
- 4 garlic cloves, minced
Directions
- Combine all ingredients. Refrigerate in an airtight container for up to 1 week.
- Cut 2 chicken breasts into bite sized chunks and coat with marinade. Stir-fry chicken with 1 white onion, thinly sliced, until onions are tender and chicken is fully cooked. Remove from heat, stir in chopped green onions and serve over rice.
1 comment:
Mm - I love me some Korean bbq and this looks great!
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