Diet Dakgalbi (Korean Spicy Chicken Stir-fry)
Try it with cheese on top! It’s also delicious with an extra 0.5T Vivide Kitchen low-sugar pork marinade.
Ingredients
Main ingredients
- Chicken Thigh Meat 160 g
- Green Onion 50 g
- Fresh Cabbage 60 g
Seasonings/Sauce
- Liquid Allulose 40 spoon
- Curry Queen Roasted Garlic & Onion Powder 1 g
- Dark Soy Sauce 2 g
- Minced Garlic 5 tsp
- Chili Powder 2.1 spoon
- Low Sugar Ssamjang Sauce 4 g
- Chicken Stock 8 g
- Low Sugar Gochujang 15 g
Nutrition summary
Carbohydrates
44.3 g
40%
Protein
33.69 g
30%
Fat
15.05 g
30%
Cooking steps
-
1
In a bowl, mix 0.8T gochujang (Korean chili paste), 0.4T ssamjang (soybean paste), 0.5T curry powder, 0.6T soy sauce, 0.6T chicken stock, 2T allulose, 1T minced garlic, 0.7T chili powder, and pepper.
-
2
Add chicken tenderloin to the marinade and let it sit for 10 minutes.
-
3
Lightly oil a pan and sauté green onion and cabbage.
-
4
When the vegetables start to wilt, add the chicken with marinade and stir-fry together.
-
5
When it starts to stick, mix 5 spoons of water into the marinade bowl and pour into the pan.
-
6
Cover and cook for 5 minutes on medium-low heat, then uncover and cook for about 1 more minute on high heat until the sauce thickens. Finish with a dash of pepper.
