Dinner · Korean
Korean chicken and vegetable skillet
One-pan soy-ginger chicken thighs with carrots and bell peppers.
- Serves
- 2
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 350 g chicken thighs, boneless skinless, cubed
- 1 tbsp vegetable oil
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
Method
Heat the oil in a skillet and cook the chicken for 6 minutes, until browned.
Add the carrot and bell pepper, and cook for 4 minutes.
Add the garlic and ginger, and cook for 30 seconds.
Stir in the soy sauce and honey, and simmer for 4 minutes, until the chicken is cooked through and glazed.
Finish with sesame oil before serving.