Chicken bulgogi (low sodium)
This chicken bulgogi, flavored with a simple low sodium and low sugar marinade, is an easy and healthy weeknight dinner for the whole family, including babies!
Ingredients
- 1 pound boneless, skinless chicken thighs, sliced
- 1 medium carrot, sliced thinly
- 3/4 medium onion, sliced thinly
- Optional: green onion
Marinade
- 3 tablespoons coconut aminos or low-sodium soy sauce
- 1/2 Asian pear, chopped (170g)
- 1/4 medium onion
- 3 garlic cloves
- 1 tablespoon sesame oil
Instructions
- Slice chicken (see note). 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 an hour in the fridge.
- Preheat skillet or grill pan over med high heat. Cook chicken and veggies until cooked through. See note.
- Garnish with chopped green onion and sesame seeds when serving.
Notes
- Slicing chicken
- Slice chicken thinly if planning to cook in a skillet. If grilling, cut into big strips so they don't fall through the grill grate and marinate for at least 4 hours.
- Pan frying chicken
- If you want the chicken to get slightly charred and caramelized, preheat the pan so it's nice and hot and don't overcrowd the pan. You will need to work in batches.
- If enjoying with your baby, add all the chicken and vegetables to the pan and let them cook in their own juices.
- To store: transfer to an airtight container and keep in the refrigerator for 3-4 days. If you want to double or triple the recipe to have extra for the future, transfer any marinated uncooked portion to a freezer-safe bag or container. Freeze for up to 2 months.
Nutrition
Calories: 210kcal | Carbohydrates: 10g | Protein: 23g | Fat: 8g
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