---
draft: false
title: "Skillet Chicken Bulgogi"
author: Jared Swets
recipe_image: images/recipe-headers/skillet-chicken-bulgogi.jpg #The image for your recipe
image_width: 512
image_height: 512
date: 2022-07-10T19:13:43-05:00
tags: ["meal"] #tags for your recipe
tagline: "Quick, easy and tasty."
servings: 4
prep_time: 20 #in minutes #can be BLANK
cook: true # If we are cooking this, leave true, if we are cooling set to false
cook_increment: minutes # set to minutes or hours
cook_time: 20 #in minutes #can be BLANK
calories:  #in kcal #can be BLANK
---

## Ingredients

- 1 pound skinless, boneless chicken breasts, cut into thin strips
- 1 cup rice
- 3 large carrots, sliced
- 1 cup mushrooms
- 1/4 Cup chopped onion
- 5 tablespoons soy sauce
- 2 1/2 tablespoons brown sugar
- 2 tablespoons minced garlic
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1/2 teaspoon cayenne
- salt and ground black pepper to taste

## Optional

1. You can add your preferred garnish, like chives (or extra sesame seeds) when plating.

## Cooks Notes

1. You can change out carrots for your preferred vegetable if you desire, just add the vegetable at the correct time to not over or under cook.

## Directions

1. Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.  Add in the carrots at the beginning, then the mushrooms not long after.