Dakgalbi (Spicy Stir-fried Chicken)

Name: Dakgalbi (Spicy Stir-fried Chicken)
Yield: 896 g
Ingredients: Perilla Leaves 20 piece (20 leaves); Fresh Cabbage 150 g; Boneless Chicken Thigh 400 g; Water (Bottled) 200 cup; Ground Black Pepper 1 g; Sesame Oil 5 g; Cooking Rice Wine 15 g; Allulose Syrup 45 tablespoon; Dark Soy Sauce 20 ml; Minced Garlic 15 teaspoon; Taeyangcho Red Pepper Flakes 10 g; Gochujang (Korean Chili Paste) 15 g

Difficulty NORMAL 857 kcal

#high protein #low sugar

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Ingredients

Main ingredients

Perilla Leaves 1 piece (20 leaves)
Fresh Cabbage 150 g
Boneless Chicken Thigh 400 g

Seasonings/Sauce

Water (Bottled) 200 cup
Ground Black Pepper 1 g
Sesame Oil 5 g
Cooking Rice Wine 15 g
Allulose Syrup 45 tablespoon
Dark Soy Sauce 20 ml
Minced Garlic 15 teaspoon
Taeyangcho Red Pepper Flakes 10 g
Gochujang (Korean Chili Paste) 15 g

Nutrition summary

Carbohydrates 72.03 g 29%

Protein 82.79 g 33%

Fat 41.72 g 38%

Serving size 896g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Cut the cabbage, sweet potato, green onion, and onion into pieces that are easy to eat.
3

Mix the sauce ingredients together, coat the chicken, and marinate for 10 minutes.
4

Add oil to a pan and stir-fry the chicken and vegetables.
5

Stir occasionally over medium heat until all ingredients are cooked through.

Dakgalbi (Spicy Stir-fried Chicken)

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