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).
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- 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.