It’s been a crazy few weeks for me. I just got a part-time gig as a kitchen designer and the hours are pretty perfect since I’m in the office while the kids are in school, but which also means, I have given up all the little free time that I had before. Needless to say, it’s taking a while to get in a groove. Throw in a few snow days and it’s been quite a test of my mettle. This change in our household had put meal planning and cooking on the back burner, so to speak.
After a couple of weeks of frozen pizzas, bad takeout, and mealy chicken nuggets, I’ve finally unearthed my meal plan notebook and have turned to online grocery shopping through Fresh Direct which doesn’t have everything, but it certainly is a time saver.
This Korean chicken dish, ddak bulgogi (ddak = chicken, bulgogi = “fire meat” or grilled meat), has been in heavy rotation on the weekly menu plan. I serve it with rice and roasted broccoli and it’s a great meal that the kids love!
- 1-1.25 pounds boneless skinless chicken thighs, thinly sliced
- 3 Tablespoons soy sauce
- 2 Tablespoons mirin (seasoned rice wine)
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder (or 1 minced clove of garlic)
- ¼ teaspoon ginger powder (or ½ teaspoon of minced or grated gingerroot)
- Salt and pepper
- Cooking oil
- In a large plastic food storage bag or medium-sized container, mix together the soy sauce, mirin, sesame oil, garlic powder, ginger powder, a pinch of salt and a few grinds of fresh black pepper.
- Add the sliced chicken to the marinade. Let marinate in the refrigerator for at least 20-30 minutes.
- Heat a medium-sized nonstick skillet over medium-high heat. Add a couple of tablespoons of cooking oil. Add the chicken to the skillet and saute until the chicken is cooked through, about 5-7 minutes.