Coriander Korean Delight
흠흠
almost 2 years ago
This dish is a fusion of Korean and Indian flavors, with a refreshing twist of coriander. It's perfect for a summer evening dinner party or a cozy night in.
Cooking Time
45 minutes
Serving Size
4
Nutrition Per Serving
Cal
450
Protein
30g
Fat
25g
Sat Fat
4g
Carbs
25g
Chole
100mg
Fiber
3g
Sugar
15g
Sodium
1200mg
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
- 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
Instructions
- In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, coriander, garlic, ginger, and red pepper flakes.
- Add chicken to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- In a small bowl, whisk together cornstarch and water to make a slurry.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.
- Add bell peppers and onion to the skillet and cook until vegetables are tender, about 5 minutes.
- Pour in the remaining marinade and bring to a boil. Reduce heat and simmer until sauce has thickened, about 5 minutes.
- Serve hot, garnished with chopped peanuts.
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