Korean Chicken Meal Prep | Healthy Make Ahead Recipe

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with less sweetness.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

Start by making the sauce in a bowl.

Add some avocado oil to the bowl.

Pour in soy sauce, rice vinegar, honey, and sriracha into the bowl.

Grate some fresh ginger and garlic into the bowl.

Whisk the sauce ingredients together and set half aside for the chicken.

Pour the remaining sauce over a pre-packaged coleslaw mix in a separate bowl.

Toss the coleslaw mix with the dressing and set aside.

Season boneless skinless chicken thighs with salt and pepper.

Heat a large skillet over medium-high heat with a little oil.

Once the oil is hot, add the chicken thighs top side down to the skillet.

Season the bottom of the chicken with more salt and pepper.

Cook the chicken until browned on the underside, then flip it over.

Pour the reserved sauce over the chicken once it is browned.

Reduce the heat to medium-low and cook the chicken in the sauce, flipping regularly.

Cook until the chicken reaches an internal temperature of 165 degrees and the sauce is thick and syrupy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens