Slow Cooked Korean Chicken
June 17th, 2010 § 23 Comments
Do you think “Myth Busters” is hiring? Because I’d really like a job at the Discovery Channel. And truth be told, I’ve been busting myths all my life. Just ask my mom. She’ll gladly recant the time I disproved that dimes aren’t edible. Or that time when I was seven and disproved that shaving your arms would look normal. That one was unfortunate.
Some things I’ve proven? That Barbie can pull off a pixie cut. That Bank of America doesn’t bluff on your bank statements. That was also unfortunate.
But maybe the one thing that I can prove to you, tonight, is that everything you simmer in a slow cooker is delicious. Vegetables absorb very last nuance of a sauce, meat becomes tender to the point of falling apart, flavors become so well blended that their richness enhances ten fold. This day-long dinner pays tribute to another country in my week of World Cup nation-themed meals: Korea. Chicken, peppers, potatoes, carrots, and onion steeped in a sauce created from soy sauce, hot chilis, sweet brown sugar, and zesty ginger. It’s sweet, savory, and very spicy. Boldly flavorful. And the best part? It could not be simpler.
Slow Cooked Korean Chicken (serves 4)
- 1 lb boneless, skinless chicken breast
- 1 bell pepper, sliced (any color)
- 2 carrots, sliced into 1/2″ thick spears
- 1 medium potato, peeled and chopped into 1″ pieces
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 2 TBSP brown sugar
- 2 TBSP grated fresh ginger
- 2 TBSP hot chili sauce
- 2 tsp sesame oil
Slice the chicken breasts into 1″ x 2″ thick strips. Scatter the pieces in the bottom of a slow cooker.
Slice and chop all your vegetables. Place them on top of the chicken.
In a medium bowl, whisk together the soy sauce, brown sugar, ginger, chili sauce, and sesame oil. Pour evenly over the top of the chicken and vegetables.
Cook on high for 6 hours. Serve with rice.
Now tell me: What myths have you disproved? What have you proved in the kitchen?
I’ve proved that I can make a complicated recipe, even if it’s intimidating!
I’ve disproved the myth that it’s impossible to screw up eggplant. Yep, proved that twice. Ha!
Reason #6584380945980 why I need a slow cooker! Delicious!
I’ve proved again and again that following a recipe is the best idea. LOL
I’ve proved that it is in fact possible to get chocolate mouse on your kitchen ceiling.
That looks fantastic – my hubby is learning to master the slow cooker so I’m printing this one up for him.
You should put out a recipe book including all your hilarious anecdotes and travelling tales. Really, you should.
I’ve proved that when you make cookies and they all melt into one giant one in the pan they are equally good to regular ones…crumbled over ice cream, perhaps even better.
This is why I need a slow cooker! Seriously, everything everyone makes in the slow cooker always looks so good! How nice to just prep everything, be able to do whatever you want, and then have the meal be ready and done for you!
P.S. If you or any of your readers are interested, I have a giveaway on my blog for a $60 gift certificate to CSN Stores:
http://www.fabanddeliciousfood.com/?p=13659
Thanks!
I have proved that it is totally possible to get frosting on the back of your head. This is what happens when you put your face inside of the bowl to lick it.
LOL, so worth proving!
This looks so flavorful and healthy and fabulous! And I love Mythbusters… I have totally disproved that one must clean one’s oven. Mine is truly gross, and my food come out just fine! OK… I probably shoudln’t admit that.
I have to try this! My fiance and I both love Korean food. I’ll admit, I didn’t like it at first. But after tutoring at least five Korean kids in college and being given Korean food at every visit, I soon learned to love it.
I’ve disproven that you have to sift flour. Although I would never take this chance with buttermilk biscuits since they’re so finicky, I rarely sift for other breads and baked goods. If you mix well or have an awesome mixer like I do, you’ll be just fine.
Kelly, Completely agreed. I never sift flour and I largely think it’s a waste of time. But maybe you’re right- buttermilk biscuits might deserve a little extra finesse!
Ooh, this looks great Andrea. I love slow cooker recipes like this that are simple but look so beautiful when done. As a busy mom of two little ones, you’re gonna make me look good after I make this dish. We won’t tell the hubby how little I slaved over this one
I’ve proved that it’s ok to literally cry over spilled milk. Crazy pregnancy hormones haha. Have a great one!
I’ve proven that you can eat a whole Pizza Hut pan pizza in one sitting. With some breadsticks thrown in for the hell of it.
God, that sounds like the most worthwhile proof. I only wish I could have proved it myself.
I proved when I was seven, that if you cut your hair with pinking shears, it really does turn out zig-zagged. My mom made me go to school like that to PROVE her point!
I’m looking forward to making this chicken next week when I work. Great smells to come home to!
Hilarious! I’m guessing zig zags were not in style, unfortunately…
Delicious meal! I just love when you do themed weeks!
Thanks, Krista!!
This looks so flavorful and healthy and fabulous! And I love Mythbusters… I have totally disproved that one must clean one’s oven. Mine is truly gross, and my food come out just fine! OK… I probably shoudln’t admit that.
Haha, oven cleaning is for the birds!
[...] this allowed me to make a delicious Korean chicken dish. Above are the vegetable-like objects included: potato, onion, carrot, and bell [...]