A Korean barbecue recipe, Chicken Bulgogi is typically made with a spicy marinade of soy sauce, brown sugar, and sesame oil, then pan-fried to golden-brown perfection and topped with a sprinkle of sesame seeds. Despite all those forbidden ingredients, this autoimmune protocol version isn’t far off in terms of taste. With rich Asian-inspired flavors, it pairs exceptionally well with cauliflower rice and stir-fried vegetables. If you’d like, you could even double the amount of marinade and set half aside to cook with some broccoli, carrots, water chestnuts, mushrooms, and/or other stir-fry veggies for a quick and easy accompaniment! It’s one of my favorite tricks for a quick and easy weeknight meal that’s guaranteed to satisfy the whole table (and make for some tasty lunchtime leftovers the next day).
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
- Combine all ingredients in an airtight container, mix well, and marinate in the refrigerator for at least 30 minutes or overnight.
- Heat a large skillet over medium-high and cook the chicken and marinade until cooked through, about 15 minutes, stirring occasionally.