This Korean BBQ Chicken and Broccoli is so easy to make and full of flavor. It's one of the only dishes where my kids will gladly eat vegetables, because they taste so yummy in this recipe.
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.
In fact, my husband even said this is in his top 5 favorite meals. And everyone ate all their veggies (I think that is a first). That never happens. This recipe is a winner and an answer to mom’s prayers all around the world.
what could i serve with this recipe?
Side dishes are the most tricky part of dinner to me. I am always exhausted after making the main dish, and now they want side dishes? However, we have a few simple dishes that would pair perfectly with this Korean dish.
This recipe really is so yummy with broccoli, and you really can’t taste the broccoli all that well, because the sauce is strong and tastes delicious.
However, I get that some people see broccoli and just can eat it. If you are looking to replace the broccoli with another vegetable, here is what we recommend:
stir fry mixture
Really any vegetable would work but that is what we recommend. It will taste yummy with any veggie.
watch how to make another delicious korean dish, here:
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This 20 Minute Korean Beef and Rice is so easy to make and tastes amazing. It comes together quickly and is the perfect meal on a busy night. Watch how to make it, here:
looking for more asian inspired dishes? here are a few of our favorite:
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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