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Low Carb Sweet Sesame Chicken W Gochujang Cabbage And Cucumber
This is a great recipe for meal prepping OR a main meal! Sweet ginger and sesame seeds adorn thin-sliced chicken breast. It’s accompanied by cabbage and cucumber marinated in a sweet/spicy chili gochujang sauce. The longer you let the cabbage marinate, the stronger the flavors are!
How to Make It
Step 1
Chop the cabbage and slice the cucumber thin. Combine these two ingredients in a large bowl.
Step 2
Add in the first amounts of garlic, salt, and ginger, as well as the rice vinegar and gochujang. Use your hands to mix these ingredients together, lightly squeezing the cabbage as your go. When all the cabbage and cucumber are coated evenly, wrap the bowl in plastic wrap and set in your refrigerator. Marinate for at least 1 hour, but the longer the better!
Step 3
Prepare a chicken breast by slicing it in half, revealing 2 thin pieces. Sprinkle the remaining seasonings over the chicken.
Step 4
Heat the olive oil in a small skillet over medium heat. Place the chicken in and cook for up to 5 minutes per side until the chicken is golden brown.
Step 5
Set the chicken aside to cool. Once cool enough to handle, slice the chicken into strips.
Step 6
Arrange the marinated cabbage/cucumber on a serving plate and arrange the chicken on top. You could enjoy this dish hot or cold!
Ingredients
- Cabbage, Green, Raw
4 ounce
- Cucumber, Raw, Without Peel
3-½ ounce
- Garlic
1 teaspoon
- Rice Vinegar
1 teaspoon
- Salt
½ teaspoon
- Ginger
1 teaspoon
- Gochujang Korean Chili Sauce by Chung Jung One
1 tablespoon
- Chicken breast, skin removed before cooking
6 oz
- Salt
½ teaspoon
- Ginger
1 teaspoon
- Garlic
1 teaspoon
- Sesame Seeds, Hulled, Toasted, Unsalted
½ teaspoon, whole pieces
- Olive Oil
2 teaspoon
