About
This is a great recipe for meal prepping OR a main meal! Sweet ginger and sesame seeds adorn thin-sliced chicken breast. It’s accompanied by cabbage and cucumber marinated in a sweet/spicy chili gochujang sauce. The longer you let the cabbage marinate, the stronger the flavors are!
Ingredients
- 4 ounce cabbage, green, raw
- 3 ½ ounce cucumber, raw, without peel
- 1 teaspoon garlic
- 1 teaspoon rice vinegar
- ½ teaspoon salt
- 1 teaspoon ginger
- 1 tablespoon gochujang korean chili sauce by chung jung one
- 6 ounce boneless skinless chicken breast
- ¼ teaspoon salt
- ½ teaspoon ginger root, raw
- ½ teaspoon garlic, fresh
- ½ teaspoon, whole pieces sesame seeds, hulled, toasted, unsalted
- 2 teaspoon olive oil
Instructions
- Chop the cabbage and slice the cucumber thin. Combine these two ingredients in a large bowl.
- Add in the first amounts of garlic, salt, and ginger, as well as the rice vinegar and gochujang. Use your hands to mix these ingredients together, lightly squeezing the cabbage as your go. When all the cabbage and cucumber are coated evenly, wrap the bowl in plastic wrap and set in your refrigerator. Marinate for at least 1 hour, but the longer the better!
- Prepare a chicken breast by slicing it in half, revealing 2 thin pieces. Sprinkle the remaining seasonings over the chicken.
- Heat the olive oil in a small skillet over medium heat. Place the chicken in and cook for up to 5 minutes per side until the chicken is golden brown.
- Set the chicken aside to cool. Once cool enough to handle, slice the chicken into strips.
- Arrange the marinated cabbage/cucumber on a serving plate and arrange the chicken on top. You could enjoy this dish hot or cold!
Nutrition Facts
- Servings: 2
- Calories: 233.5kcal/976.9kJ (per serving)
- Fat: 8.8g (per serving)
- Carbs: 10.6g (per serving)
- Protein: 27.6g (per serving)
