Chicken Bulgogi

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A Korean barbecue recipe, Chicken Bulgogi is typically made with a spicy marinade of soy sauce, brown sugar, and sesame oil, then pan-fried to golden-brown perfection and topped with a sprinkle of sesame seeds. Despite all those forbidden ingredients, this autoimmune protocol version isn’t far off in terms of taste. With rich Asian-inspired flavors, it pairs exceptionally well with cauliflower rice and stir-fried vegetables. If you’d like, you could even double the amount of marinade and set half aside to cook with some broccoli, carrots, water chestnuts, mushrooms, and/or other stir-fry veggies for a quick and easy accompaniment! It’s one of my favorite tricks for a quick and easy weeknight meal that’s guaranteed to satisfy the whole table (and make for some tasty lunchtime leftovers the next day).

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Chicken Bulgogi

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings4 servings

Ingredients

Equipment

Instructions

  • Combine all ingredients in an airtight container, mix well, and marinate in the refrigerator for at least 30 minutes or overnight.
  • Heat a large skillet over medium-high and cook the chicken and marinade until cooked through, about 15 minutes, stirring occasionally.

Nutrition

Calories: 349kcal | Carbohydrates: 15g | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 864mg | Potassium: 338mg | Fiber: 4g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 3mg | Iron: 1.4mg

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