Ingredients:
For the Marinade:
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons honey or maple syrup
2 tablespoons sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon gochujang (Korean red chili paste) or sriracha (for a milder version)
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander (optional)
For the Chicken:
1 pound (450g) boneless, skinless chicken thighs, thinly sliced (you can also use chicken breasts)
1 tablespoon vegetable oil
1 small onion, thinly sliced
1/2 cup sliced bell peppers (any color)
1/2 cup sliced carrots
2 green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)
For Serving:
Cooked rice (white or brown)
Sliced cucumber (optional)
Kimchi (optional)
Extra sesame seeds and sliced green onions for garnish
Instructions:
1. Prepare the Marinade:
In a bowl, combine the soy sauce, brown sugar, honey, sesame oil, rice vinegar, minced garlic, minced ginger, gochujang (or sriracha), black pepper, and ground coriander (if using).
Whisk until the sugar is dissolved and the ingredients are well combined.
2. Marinate the Chicken:
Place the thinly sliced chicken in a resealable plastic bag or shallow dish.
Pour the marinade over the chicken, making sure each piece is well coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Cook the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat.
Add the marinated chicken, including any marinade that clings to the meat. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and caramelized. The chicken should be golden brown and have a slight char.
Add the sliced onion, bell peppers, and carrots to the skillet. Cook for another 3-5 minutes, or until the vegetables are tender but still crisp.
4. Garnish and Serve:
Sprinkle the cooked chicken with chopped green onions and sesame seeds, if desired.
Serve the Skillet Chicken Bulgogi over cooked rice. You can also serve it with sliced cucumber and kimchi on the side for extra flavor and crunch.
