Heidi's Spicy Korean Chicken

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 250.3

Total Fat: 4.5 g
Cholesterol: 41.1 mg
Sodium: 708.7 mg
Total Carbs: 30.3 g
Dietary Fiber: 4.3 g
Protein: 19.1 g

View full nutritional breakdown of Heidi's Spicy Korean Chicken calories by ingredient

Number of Servings: 4

Ingredients

3 T. Gochujang

3 t. Korean Hot Pepper Powder

1 T. Low Sodium Soy Sauce

1 T. Honey

3 T. Sake

2 t. Sugar

3 Cloves Garlic, Crushed

2 t. Fresh Ginger, Grated

1 T. Sesame Oil

1 t. Curry Powder

10 oz. Chicken Breast, Diced

1 c. Butternut Squash, cubed

1 c. Potato, cubed

1 c. Carrots, Chopped

1 c. Water

Directions

Make a marinade with the Gochujang, hot pepper powder, soy sauce, honey, sake, sugar, garlic, ginger, sesame oil, and curry. Soak chicken in marinade for an hour.

Stir fry veggies for a few moments before adding the chicken mixture and water. Cook until chicken is done and veggies tender. Serve with rice.

NOTE: When using hot pepper powder be very careful not to inhale or get into eyes. Wash your hand thoroughly after using. This stuff can even make your hand sting.

Number of Servings: 4

Recipe submitted by SparkPeople user HEIDITHEBEE.