Stephanie Sullivan: Recipe - Korean Chicken Breasts

July 16, 2024

INGREDIENTS:

1 pound boneless, skinless chicken breasts (cut in half lengthwise - from 2 breasts)
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves, crushed
1 teaspoon red pepper flakes, optional
1 teaspoon sesame seeds (plus more for topping)
2 thinly sliced scallions (white and green parts)

DIRECTIONS: Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag. In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour. Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

NUTRITION INFO: 4 oz, Calories: 180 kcal, Carbohydrates: 9 g, Protein: 25 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 73 mg, Sodium: 666 mg, Fiber: 1 g, Sugar: 6 g

(Recipe and photo courtesy of Skinnytaste)