When I was trying to decide what to make for dinner, I came across a recipe for a Korean BBQ marinade. However, I only had about 45 minutes before dinner time, so instead of marinading the meat for a couple of hours, I adapted the recipe so that you could throw it in the oven and have dinner on the table in less than hour! The whole family loved it- my husband even said this is in his top 5 favorite meals. And . . . everyone ate all their veggies! That never happens! This recipe is a winner.
1 1/2 lbs bonesless, skinless chicken breasts, thighs, or tenderloins (whatever you prefer)
1/2 cup white sugar
1 cup soy sauce (low sodium is fine)
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice
1 teaspoon red pepper flakes (I promise this doesn't make it too hot- it just adds the tiniest kick and lots of flavor!)
1 teaspoon minced garlic
Preheat oven to 350 degrees.
Cut chicken into bite-sized pieces and spread out in a single layer in a 7x11 pan , sprayed with non-stick cooking spray (you could also use a 9x9" baking pan.
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.
Remove mixture from heat and whisk in lemon juice and red pepper flakes.
Pour mixture over chicken. Cover pan with foil and bake for about 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
When finished cooking, drain some of the leftover juices into a saucepan. Place saucepan over medium-high heat and heat up juices to make a sauce. If desired, add 1 teaspoon cornstarch to the juices to make a thicker sauce (completely optional, but I love when the sauce is a little thicker).
Add steamed broccoli to chicken in the pan and mix gently.
Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.
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