Coriander Korean Delight

About this recipe

Experience a delightful fusion dish combining the aromatic flavors of Korea and India. Tender chicken and fresh vegetables come together with a vibrant coriander finish, perfect for a cozy night in or a summer dinner party.

Ingredients

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 1/4 cup chopped fresh coriander (cilantro)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1/4 cup chopped peanuts, for garnish

Directions

1. 1

   Whisk together soy sauce, honey, rice vinegar, sesame oil, coriander, garlic, ginger, and red pepper flakes in a large bowl.

2. 2

   Add chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes.

3. 3

   Mix cornstarch and water in a small bowl to make a slurry.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned, about 5 minutes.

5. 5

   Add bell peppers and onion, cooking until vegetables are tender, about 5 minutes.

6. 6

   Pour the remaining marinade into the skillet, bring to a boil, then reduce heat. Stir in the cornstarch slurry and simmer until sauce thickens, about 5 minutes.

7. 7

   Serve hot, garnished with chopped peanuts.