Chef’s Secret – Making Chicken Bulgogi

This dish is based on a Korean marinated steak or pork dish called bulgogi. I like using chicken because it marinates faster and produces a very tender and favorable result. I add sliced mushrooms and chopped fresh tomato to the basic dish to bulk it out and add additional flavors.

Four boneless skinless chicken breasts cut into thin strips (sometimes I bone chicken thighs and use them but breasts are a lot easier for the novice)
onion cut in half and thinly sliced
5 cloves garlic minced
4 T soy sauce
2 t lemon juice
2 t rice (or white) vinegar
2 t sesame oil
1 T brown sugar
1 T pepper flakes
2 t Vietnamese chili sauce (or habanero sauce)
½ cup sliced mushrooms (I uses crimini)
½ cup skinned, seeded, chopped fresh tomato

mix everything together and let sit for an hour
sauté in small batches in a hot non-stick skillet or wok
serve over steamed rice or noodles of your liking (I like sobu)
serves four or five

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