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