Easy 30 Minute Spicy Korean Chicken
Easy Korean chicken is the perfect weeknight dinner. Marinated in a spicy and savoury blend, this chicken dish pairs beautifully with steamed rice and tenderstem broccoli.
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Servings: 4 Servings
Ingredients
- 500 g (1 lb) chicken breast fillets, or chicken breast, cut into strips
Marinade
- 45 ml (3 tablespoon) vegetable oil, divided
- 30 ml (2 tablespoon) Sriracha
- 1-2 g cornstarch, ½ - 1 teaspoon
- 2 tablespoon (2 tablespoon) soy sauce
- 1 tablespoon honey
- 2.5 cm piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 teaspoon chili powder
For Serving
- Steamed rice
- Steamed tenderstem broccoli
- Dry roasted peanuts, chopped
- Lime wedges
- Green onions, sliced
Instructions
Marinate the Chicken:
- In a small bowl, combine 30 ml vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Whisk well to blend.
- Add the chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Prepare the Sides:
- While the chicken is marinating, cook the rice according to the package instructions.
- Steam the tenderstem broccoli until tender. Set aside, keeping both the rice and broccoli warm.
Cook the Chicken:
- Heat the remaining 15 ml of vegetable oil in a cast iron or stainless steel skillet over medium-high heat.
- Using tongs, lift the chicken out of the marinade and place it in the hot skillet. Reserve the marinade.
- Sauté the chicken for 5-10 minutes, turning occasionally, until golden and fully cooked.
- Pour the reserved marinade into the skillet and simmer for about 2 minutes, allowing it to thicken into a shiny, sticky sauce.
Serve:
- Serve the chicken over steamed rice.
- Top with chopped peanuts, sliced green onions, and lime wedges. Add the steamed tenderstem broccoli on the side.
Notes
- Marinating Time: Marinate the chicken for at least 30 minutes for the best flavour. If you're short on time, you can cook the chicken immediately after coating it in the sauce.
- Broccoli Alternative: If tenderstem broccoli is unavailable, regular broccoli or another green vegetable can be substituted.
- Adjusting Spice: Reduce the amount of Sriracha and chili powder for a milder dish.
Nutrition
Calories: 236kcal | Carbohydrates: 7g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 809mg | Potassium: 421mg | Fiber: 1g | Sugar: 5g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
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