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Spicy Korean Chicken

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Anti-inflammatory, Asian, Low Carb, Gluten Free

  • Author: Merridy Casson
  • Prep Time: 15-20 minutes
  • Cook Time: 4 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 serves 1x

Ingredients

Units Scale

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

  1. Place the chicken, soy sauce, garlic, lime juice and sriracha sauce in a bowl and mix well. Allow to marinate for 30 minutes.
  2. Fry the chicken in a wok or frypan, over a medium heat for 3-4minutes. The sauce will thicken and coat the chicken.
  3. Sriracha Yoghurt Dressing: mix all ingredients together and drizzle dressing over the chicken to serve.
  4. Serve chicken with cooked pak choy, edamame beans and cauliflower rice.

Find it online: https://merridycasson.com/spicy-korean-chicken/