Sticky Garlic Gochujang Chicken

You can use tomato paste mixed with sriracha sauce in place of the Gochujang if you want, or just tomato paste if you don't want any spice.  

Sticky Garlic Gochujang Chicken

Prep Time 10 minutes Cook Time 10 minutes Additional Time 10 minutes Total Time 30 minutes

Yield: 4-5 servings

Ingredients

•  1 ¼ pound boneless, skinless chicken (breasts, thighs, tenders, etc.)

•  ¼ teaspoon baking soda

•  1 teaspoon granulated sugar

•  ½ teaspoon white pepper

•  2 teaspoon toasted sesame oil

•  3 tablespoons low sodium soy sauce, divided

•  3 tablespoons cornstarch

•  3 tablespoons avocado oil

•  ¼ cup honey

•  2 tablespoon gochujang paste (or more to taste)

•  1 tablespoon rice vinegar

•  5 cloves garlic, minced

•  Green onions + toasted sesame seeds, for topping

Instructions

• VELVET THE CHICKEN: cut the chicken into small, ¾ inch pieces. To a bowl, add 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir well with a spoon until the baking soda dissolves. Add the chicken, stir, and let sit for 10 minutes.

• 
  

• TOSS: Then add cornstarch to the same bowl and stir to coat all of the chicken evenly.

• 
  

• SAUCE: In a measuring cup or bowl, combine 2 tablespoons of soy sauce, honey, gochujang paste, and rice vinegar. Whisk.

• 
  

• FRY: Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add ½ of the chicken and cook on one side undisturbed for 2-3 minutes before flipping and cooking the other side for another 2-4 minutes. When the chicken is golden and cooked, remove to a plate. Add more oil as needed, and cook the rest of the chicken.

• 
  

• SAUTE: Drop the skillet temperature down to medium-low and allow the pan to cool for 2 minutes. Add a small drizzle of oil and sauté the garlic in the oil. Kick the heat up to high. Pour the sauce into the skillet and let it sizzle in the pan. When it starts to bubble, add the chicken and toss to combine until all the chicken is coated. Remove from heat. Top with green onions and sesame seeds.

• 
  

• SERVE: Serve over fluffy rice with your favorite steamed veggies.

• 
  

Recipe from

https://www.littlespicejar.com/gochujang-chicken/#mv-creation-919-jtr

Mexican Street Corn Tacos

 

Mexican Street Corn Tacos

Ingredients

Grilled Chicken

• 1-1/2 pounds boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 limes
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1-1/4 teaspoons chili powder
• Salt and pepper, 1 tsp each

“Street Corn” Topping

• 1 (15-ounce) can fire-roasted corn
• 1 large avocado diced
• 1/2 cup green onions thinly sliced, 3 green onions
• 1/2 bunch cilantro finely chopped, 1/3 cup
• 1 tablespoon finely chopped jalapeño
• 12 small (street-sized) tortillas corn
• Cojita cheese (optional)

Sauce

• 1/2 cup mayo full-fat
• 2 limes
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha

Instructions

• In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt and pepper.
• Add the the marinade to a bag or bowl with the chicken. Place in the fridge and marinate for at least 45 minutes and preferably 2–3 hours. Don’t marinate longer than 5 hours.
• Preheat a grill to medium-high heat (about 450°F.) 
• Grill the chicken (on the other half of the grill), turning once halfway through grilling, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F.). Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can redistribute. Thinly slice the breasts. 
• In the last 2 minutes of grilling, grill tortillas. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and place on the grates for 30–45 seconds, flip, and leave on for another 30–45 seconds. Remove and immediately fold into taco shape and set aside to slightly cool. (Or cook with a bit of oil in cast iron skillet)
• Toss the corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (optional) and toss together. Set aside. 
• Sauce: Juice limes to get 3 tablespoons juice. Whisk all sauce ingredients together until smooth and combined. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)
• Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. If desired, add extra lime juice, cilantro, and/or cotija cheese.

BBQ Chicken Bowl

 

BBQ Chicken Bowl

Ingredients

Chicken

• Seasoning Blend for Chicken
  • ▢4 teaspoons olive oil
  • ▢2 teaspoons balsamic vinegar
  • ▢Salt and pepper
  • ▢1-1/4 teaspoon chili powder
  • ▢1/2 teaspoon ground cumin
  • ▢1/2 teaspoon garlic powder
  • ▢1/2 teaspoon paprika
  • ▢1/4 teaspoon ground coriander
  • ▢1/16 teaspoon red pepper flakes 
  • 1-2 lbs chicken tenders or breasts

Roasted Sweet Potatoes

• 2 pounds (2 medium) sweet potatoes peeled and cut into thin quarters
• 3 tablespoons olive oil
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons garlic powder
• Salt and pepper

For Serving

• 1 cup white/brown rice blend per bowl (4 cups uncooked)
• 1 batch green goddess dressing
• BBQ sauce
• 1 (15-ounce) can black beans drained and rinsed
• 1 large avocado diced, optional
• 1 batch pickled onions optional

Pickled Onions

• 1 cup red onion very thinly sliced
• 6 tablespoons red wine vinegar
• 6 tablespoons water
• 1/2 teaspoon salt
• 1/4 cup granulated sugar 

Green Goddess Dressing

• 1-1/4 cups mayo see note 1
• 1/4 cup plain Greek yogurt
• 1 teaspoon minced garlic
• 1 tablespoon diced red onion
• 1 tablespoon basil freeze-dried or fresh (finely chopped), see note 2
• 1 tablespoon cilantro freeze-dried or fresh (finely chopped)
• 1 tablespoon parsley freeze-dried or fresh (finely chopped)
• 1 up to 1-1/2 tablespoons dill added to preference; freeze-dried or fresh (finely chopped)
• 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons white wine vinegar
• Salt and pepper

Instructions for dressing (make ahead and refrigerate)

• Add all ingredients to a blender or food processor in order listed. Season to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth, ensuring herbs are evenly mixed.


• Taste the dressing and adjust salt, pepper, garlic, or herbs to preference. It will taste best after chilling in fridge.

Instructions for pickled onions (make ahead and refrigerate)

1. Slice 1 cup of red onions very thin

2. Stir remaining ingredients in bowl and mix in onions. Refrigerate for several hours before serving.

Instructions

• Rice: Cook rice according to package directions. Or try my favorite method for baking rice.
• Chicken: Mix all ingredients and then dip chicken in mix. Cook in pan on medium high until blackened and done inside. Slice into bitesized pieces.
• Sweet Potatoes: Preheat the oven to 425°F. Toss sweet potatoes with olive oil, paprika, garlic powder, salt (about 3/4 teaspoon), and pepper (about 1/4 teaspoon). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
• Sauce: Make green goddess dressing according to the recipe. Chill until ready to use.
• Assembly: Divide cooked rice evenly among 4 bowls. Top with chicken, roasted sweet potatoes, and black beans. Add avocado and pickled onions, if using. Drizzle green goddess dressing on top then drizzle with BBQ sauce. Serve immediately.

Hot Honey Chicken Bowls

 

Hot Honey Chicken Bowls

Prep Time1hour hr 15minutes mins

Cook Time30minutes mins

Total Time1hour hr 45minutes mins

Ingredients

Chicken

• Salt and pepper
• 5-6 boneless skinless chicken tenders
• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• 3/4 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Roasted Sweet Potatoes

• 2 large sweet potatoes peeled and cut into 1/4th-inch thick half moons (or quarters)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder

Slaw

• 1/2 cup mayo
• 1 tablespoon yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or white sugar
• 3 cups red cabbage
• 1 cup shredded carrots

Sauce

• 1/2 cup mayo
• 3 tablespoons yellow mustard not Dijon
• 2 tablespoons honey
• 1 tablespoon red wine vinegar
• 1/4 to 1 teaspoon red pepper flakes depending on how hot you like it!

For Serving

• 1 1/2 cups uncooked quinoa prepared to package directions
• Fried onions 

Instructions

• Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, seasonings, and salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
• Prepare Chicken: Trim excess fat from chicken thighs and pat dry. Combine chicken, olive oil, and balsamic vinegar in a bowl; toss with tongs to coat. Sprinkle seasonings over chicken and add salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Toss again until evenly coated. Place flat, smooth-side down in Air Fryer. Air fry at 400°F for 10–12 minutes, flipping halfway, until the internal temperature reaches 160°F. Rest chicken for 5 minutes, then thinly slice. (For oven instructions, see Note 1.)
• Slaw: Whisk mayo, mustard, vinegar, and honey in a large bowl. Season with salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper). Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.
• Sauce: Combine all sauce ingredients in a small bowl. Adjust salt and pepper to taste (about 1/4 tsp each). Whisk until smooth, then refrigerate to let flavors meld.
• Assembly: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions. Drizzle with sauce just before serving.