Chicken Bulgogi

Our go to meal when life just gets a little hectic!

Prep Time: 20 minutes

Marinade Time: 30 minutes to 8 hours

Cook Time: 30 minutes

Servings: 4

Ingredients

• 1/2 Asian pear

• 2 garlic cloves

• 2 tablespoons of gluten free soy sauce

• 1 tablespoon siracha

• 1 tablespoon grated fresh ginger

• 1 tablespoon brown sugar

• 1 tablespoon lemongrass

• 1 tablespoon sesame oil

• 1 pound of boneless chicken thighs

• 2 tablespoons of vegetable oil

• salt and pepper to taste

Cooking Instructions

1. Grab a gallon size plastic bag.

2. Microplane your pear and add to the bag.

3. Mince your garlic and ginger and add to the bag.

4. Add the gluten free soy sauce; Siracha, brown sugar, lemongrass and sesame oil to the bag.

5. Cut the chicken into small strips about an inch long and add to the bag.

6. Seal the bag and rotate until the chicken is full covered. Give it a good shake but be sure your bag is fully closed. Keep the marinade in the fridge up to eight hours. Give it a minimum of 30 minutes.

7. Once your marinade time is complete take out your bag of chicken of the fridge. Heat one tablespoon of vegetable oil on medium high heat. Once the pan is hot add some of the chicken to the pan. Be sure to not overcrowd the pan. I would recommend cooking the chicken in batches. Cook the chicken in a single layer about one minute per side. Keep turning the chicken until cooked all the way through about 3-5 minutes total.

8. Serve immediately over coconut rice. Enjoy!