Korean Chicken

Name: Korean Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Boneless, Skinless Chicken, chunked to bite size pieces; 1/2 tbsp sesame oil; 1/4 cup hoisin sauce; 1 tbsp Sriracha chili sauce (add more if you like a lot of spice); 1 tsp soy sauce; 1 tsp ground allspice; 1 bunch green onions, diced and separate white ends from green ends; 1 tsp rice vinegar

ccallen @cook_3170596

Atlanta, Georgia

This is actually the same as another recipe I found on All the Cooks, but cannot find since the app changed to Cookpad. Sorry if there is any duplication!
5 Smartpoints on Weight Watchers

ccallen @cook_3170596

Atlanta, Georgia

This is actually the same as another recipe I found on All the Cooks, but cannot find since the app changed to Cookpad. Sorry if there is any duplication!
5 Smartpoints on Weight Watchers

Saved

Ingredients

4 servings

1 lbBoneless, Skinless Chicken, chunked to bite size pieces
1/2 tbspsesame oil
1/4 cuphoisin sauce
1 tbspSriracha chili sauce (add more if you like a lot of spice)
1 tspsoy sauce
1 tspground allspice
1 bunchgreen onions, diced and separate white ends from green ends
1 tsprice vinegar

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Steps

1

Add hoisin, sriracha, soy sauce, allspice, diced white ends of green onions, rice wine vinegar, and sesame oil to chicken. Mix until chicken is coated thoroughly.
2

Let marinate in refrigerator overnight (or for at least 2 hours).
.
3

Cook in skillet on HIGH heat. Cover immediately so marinade doesn't burn.
Stir one or two times during cooking.
Chicken should be done when residual marinade is almost completely evaporated.
4

Add diced green ends of green onions to garnish.
.

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ccallen @cook_3170596

on January 07, 2016 17:25

Atlanta, Georgia

All of the descriptions on my recipes include the new "Smartpoints" value on Weight Watchers for each serving. Some are duplicates from others that I found online, with modifications to reduce the number of points or remove/substitute ingredients my husband and/or I don't like.I'm still new to the kitchen and cooking for two (normally I make recipes for 4 and pack the leftovers for lunch the next day) and am looking to learn more. If you have any suggestions for any of my recipes regarding ingredients or cooking methods please send me a message!!

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