Traverse City Record-Eagle

Food

July 11, 2013

Recipe of the Week: Spicy Chile Chicken

Maggie Perkins, home in Traverse City for the summer after teaching English to kindergarten students in Gangneung, South Korea, for a year, shared this favorite recipe with her family. She said the Korean chili paste is available at Meijer.

mae-un dak

(Spicy Chile Chicken)

1 T. vegetable oil

1 lb. skinless, boneless chicken, cut into 2-inch pieces

1 yam, peeled and cut into thin strips about 2 inches long

1 small onion, cut into 1-inch cubes

1 zucchini, cut into 1-inch cubes

1/4 head cabbage, cut into 1 inch-cubes (about 2 c.)

2 cloves garlic, sliced

1 green onion, cut into 2-inch lengths

3 T. Korean chile paste

1 t. soy sauce

1 t. sugar

Heat the oil in a large skillet or wok over high heat. Add the chicken. yam, onion, zucchini, cabbage and garlic and stir-fry until the chicken is cooked through and the vegetables begin to brown, 15 to 20 minutes. Add the green onion, chile paste, soy sauce and sugar and cook for a couple of minutes. Serve immediately with hot rice.

 

 

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