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Spicy Korean Chicken
Anti-inflammatory, Asian, Low Carb, Gluten Free
- Prep Time: 15-20 minutes
- Cook Time: 4 minutes
- Total Time: 25 minutes
- Yield: 2-3 serves 1x
Ingredients
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450g chicken tenderloins, cut in halves
1 Tbsp Tamari soy sauce
2 cloves garlic
Juice of 1/2 lime
1 Tbsp sriracha
Sriracha Yoghurt Dressing:
2 Tbsp full fat Greek yoghurt
1 Tbsp mayonnaise
1 tsp sriracha sauce
Instructions
- Place the chicken, soy sauce, garlic, lime juice and sriracha sauce in a bowl and mix well. Allow to marinate for 30 minutes.
- Fry the chicken in a wok or frypan, over a medium heat for 3-4minutes. The sauce will thicken and coat the chicken.
- Sriracha Yoghurt Dressing: mix all ingredients together and drizzle dressing over the chicken to serve.
- Serve chicken with cooked pak choy, edamame beans and cauliflower rice.