Meal Prep: Korean Chicken Stir Fry

Welcome to week 11! I’m really excited to share this new recipe with you because it’s one of the recipes I’ve enjoyed the most thus far!

I added a few new ingredients to my recipe for the week, but even then this recipe is still simple! I had to go to a Korean supermarket to get some of the marinade ingredients, but you might be able to find these any regular grocery store.

This week’s focus is the same as last week: better food portions. I’ve finally added brown rice back into my diet after being scared away for so long. (Brown rice was all I ate for months before I started this blog, which is why you haven’t seen much of it in my meals).

Although this may look like chicken fajitas, I can assure you that these flavors are all Korean inspired! I wanted to incorporate more vegetables in the dish so I got inspiration from the traditional glass noodles with the bell peppers and also inspiration from some of the tofu houses I’ve been to that serve their bulgogi platters with red onions instead of white onions. Then I combined all of that with this stir fry!

Ingredients (5 servings):
Chicken:
– 2 small chicken breasts, diced into cubes
– 4 minced garlic cloves
– 1/2 tbsp rice vinegar
– 1/2 tbsp soy sauce
– 1 tbsp Korean red pepper flakes
– 2 tbsp sesame oil
– 3 tbsp gochujang (red pepper paste)
– A pinch of salt & pepper (to taste)

Everything else:
– 1.5 cups of uncooked brown rice
– 1/2 red onion, julienned
– 1 red bell pepper, julienned
– 1 yellow bell pepper, julienned
– 1 green bell pepper, julienned
– 3 green onion stalks, diced

Instructions:
– Cook your brown rice first (this will take the longest to cook)
– Mix together the chicken marinade (minced garlic, rice vinegar, soy sauce, gochujang, sesame oil, red pepper flakes, salt & pepper)
– After thoroughly mixed, marinade your chicken
– Heat your pan and oil with ~1 tbsp of sesame oil
– Throw in your marinated chicken until cooked
– Place chicken aside and in the same pan, toss the bell peppers and onions
– Add a dash of salt (to taste) to the vegetables
– Once cooked to your preference, toss the chicken in and mix together
– Serve fresh over brown rice, or pack in meal prep containers

*If you can’t handle really spicy foods I recommend cutting back on the red pepper flakes!

 

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