We had a friend tell us about this Korean Spicy Chicken recipe that she changed so that she could eat it, we tweaked it a bit more so that it wouldn’t affect our allergies by removing the soy. The result is this really flavorful delicious recipe. Mr. Cottage is in love and wants to go back to the store to buy the ingredients to eat it again.
Korean Spicy Chicken
Ingredients:
3 boneless skinless chicken breasts
4 cups of Fresh Broccoli Chopped
1 pound of Carrots Cut in 1″ circles
8 Tbsp Coconut Aminos
8 Tbsp Raw Organic Sugar
4 Tbsp Coconut Oil
2 Tbsp Sesame Oil
4 tsp Sriracha sauce (or red pepper flakes to taste)
4 Cloves of Garlic
Directions:
Toss all of the sauce ingredients together in a bowl. Remove half and marinate your chicken for an hour or overnight in the refrigerator. Toss ingredients in the sauce and cook on a cookie sheet in a single layer at 375 degrees F. for 20 – 30 min or until chicken is done. You can also cook this on the stove top until all of the veggies and meat are done. Serve Korean chicken over a bed of rice. Try our fried rice recipe!
Korean Spicy Chicken
Ingredients
- 3 boneless skinless chicken breasts
- 4 cups of Fresh Broccoli Chopped
- 1 pound of Carrots Cut in 1" circles
- 8 Tbsp Coconut Aminos
- 8 Tbsp Raw Organic Sugar
- 4 Tbsp Coconut Oil
- 2 Tbsp Sesame Oil
- 4 tsp Sriracha sauce (or red pepper flakes to taste)
- 4 Cloves of Garlic
Instructions
Toss all of the sauce ingredients together in a bowl. Remove half and marinate your chicken for an hour or overnight in the refrigerator. Toss ingredients in the sauce and cook on a cookie sheet in a single layer at 375 degrees F. for 20 - 30 min or until chicken is done. You can also cook this on the stovetop until all of the veggies and meat are done. Serve Korean chicken over a bed of rice. Try our fried rice recipe!
Before you go check out these other recipes:
