Korean-Inspired Chicken
CALORIES: 220
PREP: 5 minutes
COOK: 15 minutes
Ingredients
| 1/4 cup | tamari |
|---|---|
| 2 tbsp | rice vinegar |
| 2 tbsp | honey |
| 1 tsp | chili garlic sauce |
| 1 tsp | grated fresh ginger |
| 1 | green onion, thinly sliced |
| 1 tsp | vegetable oil |
| 8 | boneless skinless chicken thighs |
Directions
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 |
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