Korean Spicy Chicken
Korean Spicy Chicken made from thinly sliced chicken breast marinated in soy sauce, gochujang, sesame oil, sugar and syrup. Serve with a side of rice and broccoli to give yourself a nice meal.
PER SERVING – MAKES 5
453 CALS
PREP TIME
30 MINUTES
COOK TIME
25 MINUTES
| CARBS | PROTEIN | FAT |
|---|---|---|
| 48g | 48g | 7g |
STANDARD RECIPE
Korean Spicy Chicken
Servings: 5
Calories: 453kcal
Korean Spicy Chicken made from thinly sliced chicken breast marinated in soy sauce, gochujang, sesame oil, sugar and syrup. Serve with a side of rice and broccoli to give yourself a nice meal.
Print Recipe
Pin Recipe
Ingredients
For the Chicken
- 2 lbs (908 g) boneless skinless chicken breast
- 3 tbsp (45 g) maple syrup
- 2 tbsp (24 g) sugar
- 3 tbsp (45 g) gochujang
- 1 tbsp (15 g) sesame oil
For the Rice
- 2½ cups (375 g) cooked rice
For the Stir Fry Vegetables
- 1 medium (200 g) zucchini
- 1 large (125 g) carrot
- 1 small (125 g) onion
- 1 tbsp (15 g) minced ginger
- 1 tbsp (15 g) minced garlic
- 1 tbsp (15 g) oil
For the Broccoli
- 1 lb (454 g) broccoli frozen is fine
Instructions
For the Rice
- Cook enough rice to have 2½ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
For the Chicken
- Cut your chicken into thin slices of about ⅛-¼" thick. If your meat is partially frozen it will be easier. Add to a large bowl.
- Mix the chicken with the soy sauce, gochujang, sesame oil, sugar, and maple syrup. Allow to marinate while you cut and cook the vegetables.
For the Stir Fry Vegetables and Chicken
- Wash and cut your zucchini and carrot into matchstick sized pieces. Cut your onion into thin slices.
- Heat a skillet over medium high heat and add a bit of oil. Add in the onion, carrots, and ginger and allow to develop color. After a couple of minutes add in the garlic and zucchini and cook for an additional 1-2 minutes, adding oil if needed.
- Remove the vegetables from the pan and return the pan to the heat. Add in the chicken and cook for a few minutes on each side.
- When the chicken is about 80% of the way cooked, add in the stir fry vegetables and mix. Finish cooking until the chicken is cooked through. Season with salt and pepper.
For the Broccoli
- If you are using fresh broccoli, steam it on the stove until it is soft. If using frozen, follow the instructions on the packaging.
Plating
- This recipe makes 5 servings. Add ½ cup of rice to each dish and divide the remaining ingredients evenly.
Nutrition
Calories: 453kcal | Carbohydrates: 48g | Protein: 48g | Fat: 7g
WEIGHT LOSS
Korean Spicy Chicken - Weight Loss
Servings: 5
Calories: 406kcal
Korean Spicy Chicken made from thinly sliced chicken breast marinated in soy sauce, gochujang, sesame oil, sugar and syrup. Serve with a side of rice and broccoli to give yourself a nice meal.
Print Recipe
Pin Recipe
Ingredients
For the Chicken
- 2 lbs (908 g) boneless skinless chicken breast
- 3 tbsp (45 g) maple syrup
- 2 tbsp (24 g) sugar
- 3 tbsp (45 g) gochujang
- 1 tbsp (15 g) sesame oil
For the Rice
- 1¼ cups (187.5 g) cooked rice
For the Stir Fry Vegetables
- 1 medium (200 g) zucchini
- 1 large (125 g) carrot
- 1 small (125 g) onion
- 1 tbsp (15 g) minced ginger
- 1 tbsp (15 g) minced garlic
- 1 tbsp (15 g) oil
For the Broccoli
- 1 lb (454 g) broccoli frozen is fine
Instructions
For the Rice
- Cook enough rice to have 1¼ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
For the Chicken
- Cut your chicken into thin slices of about ⅛-¼" thick. If your meat is partially frozen it will be easier. Add to a large bowl.
- Mix the chicken with the soy sauce, gochujang, sesame oil, sugar, and maple syrup. Allow to marinate while you cut and cook the vegetables.
For the Stir Fry Vegetables and Chicken
- Wash and cut your zucchini and carrot into matchstick sized pieces. Cut your onion into thin slices.
- Heat a skillet over medium high heat and add a bit of oil. Add in the onion, carrots, and ginger and allow to develop color. After a couple of minutes add in the garlic and zucchini and cook for an additional 1-2 minutes, adding oil if needed.
- Remove the vegetables from the pan and return the pan to the heat. Add in the chicken and cook for a few minutes on each side.
- When the chicken is about 80% of the way cooked, add in the stir fry vegetables and mix. Finish cooking until the chicken is cooked through. Season with salt and pepper.
For the Broccoli
- If you are using fresh broccoli, steam it on the stove until it is soft. If using frozen, follow the instructions on the packaging.
Plating
- This recipe makes 5 servings. Add ¼ cup of rice to each dish and divide the remaining ingredients evenly.
Nutrition
Calories: 406kcal | Carbohydrates: 37g | Protein: 47g | Fat: 7g
WEIGHT GAIN
Korean Spicy Pork - Weight Gain
Servings: 5
Calories: 696kcal
Korean Spicy Pork made from thinly sliced pork marinated in soy sauce, gochujang, sesame oil, sugar and syrup. Serve with a side of rice and broccoli to give yourself a nice meal.
Print Recipe
Pin Recipe
Ingredients
For the Chicken
- 2 lbs (908 g) pork shoulder
- 3 tbsp (45 g) maple syrup
- 2 tbsp (24 g) sugar
- 3 tbsp (45 g) gochujang
- 1 tbsp (15 g) sesame oil
For the Rice
- 5 cups (750 g) cooked rice
For the Stir Fry Vegetables
- 1 medium (200 g) zucchini
- 1 large (125 g) carrot
- 1 small (125 g) onion
- 1 tbsp (15 g) minced ginger
- 1 tbsp (15 g) minced garlic
- 1 tbsp (15 g) oil
For the Broccoli
- 1 lb (454 g) broccoli frozen is fine
Instructions
For the Rice
- Cook enough rice to have 5 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
For the Pork
- Cut your pork into thin slices of about ⅛-¼" thick. If your meat is partially frozen it will be easier. Add to a large bowl.
- Mix the pork with the soy sauce, gochujang, sesame oil, sugar, and maple syrup. Allow to marinate while you cut and cook the vegetables.
For the Stir Fry Vegetables and Pork
- Wash and cut your zucchini and carrot into matchstick sized pieces. Cut your onion into thin slices.
- Heat a skillet over medium high heat and add a bit of oil. Add in the onion, carrots, and ginger and allow to develop color. After a couple of minutes add in the garlic and zucchini and cook for an additional 1-2 minutes, adding oil if needed.
- Remove the vegetables from the pan and return the pan to the heat. Add in the pork and cook for a few minutes on each side.
- When the pork is about 80% of the way cooked, add in the stir fry vegetables and mix. Finish cooking until the pork is cooked through. Season with salt and pepper.
For the Broccoli
- If you are using fresh broccoli, steam it on the stove until it is soft. If using frozen, follow the instructions on the packaging.
Plating
- This recipe makes 5 servings. Add ½ cup of rice to each dish and divide the remaining ingredients evenly.
Nutrition
Calories: 696kcal | Carbohydrates: 69g | Protein: 41g | Fat: 29g
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
Servings
Carbs
239.8g
Protein
242.3g
Fat
37.4g
Calories
2265 cals
WEIGHT LOSS RECIPE NUTRITION
Servings
Carbs
187.3g
Protein
237.3g
Fat
36.8g
Calories
2029.6 cals
WEIGHT GAIN RECIPE NUTRITION
Servings
Carbs
344.8g
Protein
204.5g
Fat
142.5g
Calories
3479.7 cals
This Post Has One Comment
How much soy sauce? The recipe doesn’t say.