Go Back
–+ servings
Print

Korean Chicken & Vegetables

Chicken absorbs flavor so well. My Korean chicken & vegetables gets its flavor from ginger, garlic, red peppercorns and green onions.
Course dinner
Cuisine Chicken, Gluten free, Korean food, Korean recipe
Keyword Chicken recipes, gluten free, Korean food, Korean recipe, one pot meal, wok
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 180kcal
Author Feed Your Soul Too

Equipment

Ingredients

  • 3 Whole Chicken breasts cut in 1" slices
  • 1/2 Whole Red bell peppers
  • 1/2 Whole Green bell peppers
  • 2 Tbsp Sichuan pepppercorns
  • 3 Inches Ginger cut in 1" small matchsticks
  • 2 Cloves Garlic minced
  • 3 Stalks Green onions sliced
  • 2 Tbsp Olive oil divided
  • 1 Cup Chicken stock
  • 2 Tbsp Shaoxing wine

Instructions

  • Begin by heating one tbsp of oil in a wok on medium high heat. Add the chicken in batches and brown on each side for 1 - 2 minutes. Remove from wok and set aside.
  • Next, add the red peppercorns and cook for 2 minutes to bring out the flavor. Add the ginger, garlic and green onions and cook for 1 minute. Next, add the bell peppers and cook for 2 minutes.
  • Add in the shaoxing wine and the chicken stock. Turn the heat up and allow the sauce to thicken. Finish by adding back in the chicken and simmer for 3 - 5 minutes.
  • Serve with rice and enjoy!

Notes

Nutrition is an estimate per serving.

Nutrition

Calories: 180kcal | Carbohydrates: 3g | Protein: 25g | Fat: 7g