Bulgogi Chicken Salad
My salad bases are usually more or less the same but the different textures and flavours of meat make it more exciting! So I decided.. let’s make some bulgogi chicken to go with my salad.
This should make you two portions..
Ingredients:
4 x Chicken thighs – boneless
Freshly chopped garlic
Bulgogi sauce (you can get this from Korean supermarkets or sometimes any asian oriental supermarket)
1 x sweet potato (boiled and then cut into cubes)
2 x boiled eggs
Sliced Red onion
Spinach
1 x small tinned sweet corn
Cherry tomatoes
Cashew nuts
In a frying pan , add some olive oil and fry the garlic. Lower the heat to medium and start pan frying the chicken.
I lower the heat to stop the chicken burning or drying out too much. You could also use breast but I prefer thigh as it’s more juicy! Let this cook and prepare the salad!
Layer the spinach, sliced red onion, sweet corn, cubed sweet potato. Cut the boiled eggs into halves or quarters.
Keep checking on the chicken and once one side is brown, start to cook the other side. Once you are satisfied, add three tablespoons of the bulgogi sauce to the pan.
Do not turn the heat up, the sauce contains sugars of some sort so will easily burn! Turn the chicken around and keep an eye on the chicken. Once cooked, remove from pan and cut into pieces.
That’s it! Easy right? Good luck! I hope you like this idea and use it
xo thiskidlovesink
