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I will be the author of “Make Ahead Meals,” and my very first contribution is up on the blog so please do stop by and check it out!
I share my recipe for Chicken Bulgogi.
- 1 Ib. chicken breast and thighs
- ¼ cup low sodium soy sauce
- 2 Tbs sugar
- 3 garlic cloves
- ½ kiwi
- 1 med yellow onion (1/4 used for the marinade, the rest slice thinly)
- 1 Tbs mirin
- 1 Tbs sesame oil
- 1 med carrot, julienned
- Green onion for garnish
- Slice chicken thinly and evenly. Combine marinade ingredients in blender (or food processor) and puree until smooth. In a large bowl, add chicken, marinade, onion slices and carrots. Massage meat thoroughly, cover, and marinate for at least 30 minutes in fridge.
- Preheat skillet or grill pan over med high heat. Cook chicken and veggies until cooked through and caramelized. Be sure to add more marinade if the pan gets too dry (in the end, the marinade should be all used up).
- Garnish with chopped green onion when serving.
- Serve as lettuce wraps, over quinoa with veggies, as the filling for burritos or quesadillas, or a topping for pizza or salad.