Korean Chicken & Spinach

Korean Chicken & Spinach

2 servings

Spinach ingredients

·        12 oz container of trimmed baby spinach

·        1 T dark sesame oil for sautéing the spinach

·        2 T of Soy Sauce

·        1 T of sugar

·        2 tsp of toasted sesame seeds

 

Directions

1.     In a bowl mix together the soy sauce, sugar & sesame seeds

2.    Heat up the sesame oil in a large sauté pan

3.    Sauté the spinach until it has wilted

4.     Mix the spinach in the soy sauce mixture & serve

 

Korean chicken sauce / marinade

·        2 chicken breasts cut into small cubes

·        ¼ C honey

·        2 T Low Sodium Soy Sauce

·        2 T Rice wine vinegar

·        2 T gochujang

·        2 T ginger

·        1 T garlic, minced

2x this recipe, one for the marinade and one for the sauce.

Have 1 tsp of cornstarch& water mixed and ready to pour.

 

Directions

1.     Marinade the chicken for up to 4 hours

2.    Remove from the marinade and sauté until cooked through

3.    While the chicken is cooking, add the sauce to a small pot

4.     Once the sauce comes to a simmer, add the cornstarch / water mixture

5.     The sauce will thicken up. Toss the chicken in the sauce and garnish with sesame seeds prior to serving