46 lines
1.5 KiB
Markdown
46 lines
1.5 KiB
Markdown
---
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draft: false
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title: "Skillet Chicken Bulgogi"
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author: Jared Swets
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recipe_image: images/recipe-headers/skillet-chicken-bulgogi.jpg #The image for your recipe
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image_width: 512
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image_height: 512
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date: 2022-07-10T19:13:43-05:00
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tags: ["meal"] #tags for your recipe
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tagline: "Quick, easy and tasty."
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servings: 4
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prep_time: 20 #in minutes #can be BLANK
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cook: true # If we are cooking this, leave true, if we are cooling set to false
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cook_increment: minutes # set to minutes or hours
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cook_time: 20 #in minutes #can be BLANK
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calories: #in kcal #can be BLANK
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---
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## Ingredients
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- 1 pound skinless, boneless chicken breasts, cut into thin strips
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- 1 cup rice
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- 3 large carrots, sliced
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- 1 cup mushrooms
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- 1/4 Cup chopped onion
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- 5 tablespoons soy sauce
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- 2 1/2 tablespoons brown sugar
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- 2 tablespoons minced garlic
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- 2 tablespoons sesame oil
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- 1 tablespoon sesame seeds
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- 1/2 teaspoon cayenne
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- salt and ground black pepper to taste
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## Optional
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1. You can add your preferred garnish, like chives (or extra sesame seeds) when plating.
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## Cooks Notes
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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.
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## Directions
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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.
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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.
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