We always enjoy Bulgogi when we eat at Korean restaurants. Bulgogi is made from thin slices of steak (or sometimes chicken or pork). The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms. We have had it served by itself or with cellophane noodles.
We decided to recreate bulgogi at home, but with chicken that we had on hand. Because it was a scorcher again today, we decided to serve it over a salad. My husband already had the chicken thinly sliced and marinating by the time I got home from work. I rummaged through the fridge to see just how many salad fixings we had. We were going to be three for dinner tonight, so I had to stretch a bit. We ended up having spinach and finely shredded cabbage tossed in oil and vinegar. Topped with blanched green beans, chopped heirloom tomato, chicken and corn. It was very tasty, a little chewy because of the cabbage, but overall really good.
2 large chicken breasts
1 T sesame oil
2 T tamari or soy sauce
5 green onions, chopped
1/2 small red onion, chopped
1 T maple syrup
1 t sesame seeds
2 T oil
Thinly slice the chicken (if it is slightly frozen this is much easier). Mix with the sesame oil, tamari, onions, maple syrup and sesame seeds. Cover and let marinate for at least an hour. Heat a wok or a deep frying pan, and add oil and the chicken and the marinade. Cook until the chicken is cooked through (about 5 minutes).
This post is part of Real Food Wednesday at Kelly the Kitchen Kop.
This post is part of Works-For-Me Wednesday at We are THAT Family.