Chicken Bulgogi

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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!

5.0 from 1 reviews
Chicken Bulgogi
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
Instructions
  1. Combine all ingredients in an airtight container, mix well, and marinate in the refrigerator for at least 30 minutes or overnight.
  2. Heat a large skillet over medium-high and cook the chicken and marinade until cooked through, about 15 minutes, stirring occasionally.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

2 comments

  • kara says

    i loved this. easy. i did add a lot of garlic powder and ginger powder, though. excellent recipe.

  • Allison says

    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!

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