Ingredients
For the Marinade:
- 3 tablespoons vegetable oil
- 2 tablespoons Sriracha
- 1 teaspoon cornstarch
- 2 tablespoons 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 vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Whisk well to blend.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Prepare the Sides:
- While the chicken is marinating, cook the rice according to the package instructions.
- Steam the tenderstem broccoli until tender, then set aside, keeping both the rice and broccoli warm.
Cook the Chicken:
- Heat the remaining vegetable oil in a 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 cooked through and golden brown.
Add the Sauce:
- Pour the reserved marinade into the skillet with the chicken.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken.
Serve:
- Serve the spicy Korean chicken over steamed rice, accompanied by tenderstem broccoli.
- Garnish with chopped peanuts, lime wedges, and sliced green onions.
Notes
- Adjust the heat level by varying the amount of Sriracha and chili powder.
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- For extra texture, add bell peppers or onions to the skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Sauté
- Cuisine: Korean, Asian
