Return to Chicken Stir-Fry Recipes

 

Korean Barbecued Chicken with Kimchi

5 star rating
 

Submitted by: Lilykyte2056679

 

Photo by: Katy Stovall

This Asian inspired dish will become a staple at your table. Get creative and spice up dinner. The seasonings for the chicken make a stand.
 

Ingredients

  • Chicken:
  • 2 pounds boneless, skinless chicken thighs
  • 3 whole scallions
  • 4 medium garlic cloves
  • 5 tbsp soy sauce
  • 2 tbsp dark sesame oil
  • 1/4 cup sugar
  • 2 tbsp dry sherry wine
  • 1/4 cup chicken stock or broth
  • 1/8 tsp black pepper
  • Instant Kimchi:
  • 1 medium Napa cabbage
  • 2 cloves garlic, minced
  • 1/2 to 1 tsp - dried hot pepper flakes, or to taste
  • 1 tsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp salt
  • 1 tbsp sugar
  • Hot cooked white rice

Save Recipe

Interact

 
Method

Slice chicken into 1/3-inch thick slices across the width and set aside. Thinly slice the scallions and crush the garlic. Combine with the remaining seasonings in a bowl. Add the chicken to the marinade and mix well until all sides are coated. Cover and refrigerate for 30 minutes. Meanwhile, cut Napa cabbage into 1-1/2 inch squares. Four cups will be needed. Crush the garlic and blend with the hot pepper flakes, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve. Lightly coat a heavy griddle with cooking spray and heat until very hot. Lift chicken from the marinade, place the strips on grill and cook quickly, turning once, until just opaque. Do not overcook. Serve chicken with rice and kimchi.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Lilykyte2056679 ()

Comment
 
 

Advertisement