Korean BBQ Chicken and Broccoli

By Addie

I found this recipe at Allrecipes.com, except it was supposed to be a marinade for chicken that you could grill. Well, when I came across the recipe, I only had about 45 minutes before dinner time, so I kind of tweaked it so that we could eat it within the hour. The whole family loved it- my husband even said this is in his top 5 favorite meals. And . . . everyone ate all their veggies! That never happens!

Ingredients

• 1/2 cup white sugar
• 1 cup soy sauce (low sodium is fine)
• 1 cup water
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 Tablespoon lemon juice
• 1 tsp red pepper flakes (I promise this doesn't make it too hot - it just adds the tiniest kick and lots of flavor!)
• 1 teaspoon minced garlic
• Sesame seeds
• 10 chicken tenderloins (boneless, skinless)
• Steamed broccoli
• Cooked rice

Preparation

Step 1

Cut chicken into bite-sized pieces and spread out in a single layer in a 7x11" 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 at 350 degrees for 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. Heat up and add cornstarch to make a thicker sauce.
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.

(This also works great with pork!!)