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A Korean barbecue recipe, Chicken Bulgogi is typically made with a spicy marinade of soy sauce, brown sugar, and sesame oil, then pan-fried to golden-brown perfection and topped with a sprinkle of sesame seeds. Despite all those forbidden ingredients, this Autoimmune Protocol version isn’t far off in terms of taste.
With rich Asian-inspired flavors, it pairs exceptionally well with cauliflower rice and stir-fried vegetables. If you’d like, you could even double the amount of marinade and set half aside to cook with some broccoli, carrots, water chestnuts, mushrooms, and/or other stir-fry-friendly veggies for a quick and easy accompaniment!
- ½ small onion, diced
- 5 tablespoons coconut aminos
- 2½ tablespoons maple sugar
- 6 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- 1 pound chicken breast, cubed
- Combine all ingredients in an airtight container, mix well, and marinate in the refrigerator for at least 30 minutes or overnight.
- Heat a large skillet over medium-high and cook the chicken and marinade until cooked through, about 15 minutes, stirring occasionally.
5 comments
i loved this. easy. i did add a lot of garlic powder and ginger powder, though. excellent recipe.
Hi Christina! I made this for dinner tonight and it was so good! My husband liked it, too. Very flavorful. I didn’t know maple sugar existed until I read this recipe. It is perfect for this dish and gives it the right amount of sweetness. Thanks for your hard work!
Hi. Can you use coconut sugar instead of maple sugar?
Love this! It is so simple and soooo delicious. Thank you for sharing!
This was so good! So easy to make and I added some cauliflower rice as a side! I also added a half teaspoon of minced ginger!