Another dinner from my week whose directive from the hubbs included chicken & rice. This was another fantastic one – though fair warning: it’s a bit spicy. Deliciously so.
gluten-free
Bulgogi Chicken Bowl
1 Fuji or Gala apple
1 pear
1 thumb ginger
1 green onion
1 white onion
5 cloves garlic
1/2 cup soy sauce or coconut aminos
1/2 cup gochujang
Sprinkle black pepper
1 Tbsp. sugar
1 – 1.5 lbs. boneless skinless chicken (I used thighs and breasts)
A second green onion
A sauce you enjoy (I used Bulldog bbq in place of the brand of slightly sweet teriyaki I was searching for)
Kewpie mayo
Toasted sesame seeds
1/2 – 1 cup cooked short grain white rice per person
Make the marinade by blending all ingredients above the chicken until mostly smooth.
Cut the chicken into bite-sized pieces and add to the marinade. Let sit an hour to the next day.
Place into your favorite multi or slow cooker. Mine has a button for “meats”. I punched that and 20 minutes later, the chicken was done.
Serve over rice, garnished with the sauce, mayo, second green onion and sesame seeds.
Serves 4 – 5
Gastography 