Korean-Inspired Chicken

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PREP: 5 minutes

COOK: 15 minutes

Dairy-Free, Gluten-Free, Nut-Free, Egg-Free


1/4 cup
2 tbsp
rice vinegar
2 tbsp
1 tsp
chili garlic sauce
1 tsp
grated fresh ginger
green onion, thinly sliced
1 tsp
vegetable oil
boneless skinless chicken thighs


In a small bowl, whisk together the tamari, rice vinegar, honey, chili garlic sauce, and ginger. Set it aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until it is golden, about 4 to 6 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 4 to 6 minutes. Pour in the sauce and continue to cook the chicken, flipping often, until the sauce thickens and the chicken reaches an internal temperature of 165ºF, about 3 minutes.

Serve immediately topped with the green onions or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)220
Total Fat (g)6
Saturated fat (g)1
Cholesterol (mg)110
Sodium (mg)1150
Total Carbohydrate (g)10
Total Sugars (g)9
Added Sugars (g)9
Protein (g)50
Calcium (mg)6
Iron (mg)2