Korean BBQ Chicken

(makes 4 servings)

• 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
• 3 tablespoons low-sodium soy sauce or coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon red chili flakes (optional for heat)
• 1 green onion, chopped
• 1 teaspoon sesame seeds (for garnish)

1. In a large mixing bowl, combine soy sauce, sesame oil, honey, garlic, ginger, vinegar, gochugaru, and green onion.
2. Toss the thinly sliced chicken in the marinade. Cover and refrigerate for at least 30 minutes (up to overnight for more flavor).
3. Heat a skillet or grill pan over medium-high heat. Cook chicken for 3–4 minutes per side until cooked through and slightly caramelized.
4. Garnish and serve with sesame seeds and extra green onion.

Healthy pairings:

• Lettuce wraps with shredded carrots and cucumber
• Over cauliflower rice or brown rice
• With a side of kimchi or pickled veggies
• In a grain bowl with quinoa, steamed greens, and avocado
• Topped with a fried or poached egg for extra protein