Recipe by daveparks4
"This is a quick and easy, but very tasty meal. You can substitute the chicken with beef or pork for variety. My wife and I absolutely love this recipe, and it only takes 30 minutes with very few dirty dishes! Serve over rice."
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2 1/2 tablespoons
salt and ground black pepper to taste
skinless, boneless chicken breasts, cut into thin strips
We loved this. I used only 2 T. sugar and doubled the soy sauce and the garlic because I had a bit more than a pound of chicken. Kept the other ingredients as written. I served this over fried noodles. To make the noodles I used 8 oz of cooked angel hair rough chopped into a hot pan with 1/4 cup butter and. 2 T peanut oil. Sprinkle with 2 chopped green onions and garlic salt. Fry until golden. Mix with steamed broccoli. Serve serve the bulgogi over top of the noodle. 5 stars. Chicken had AMAZING FLAVOR. Nice and spicy.
Followed the recipe exactly, and this was amazingly delicious. Wow. We served it with lettuce cups. FANTASTIC. 5+ stars.
We thought this was extremely tasty, though it didn't really taste much like bulgogi to me due to not being cooked on an open flame. It was still extremely delicious. I wound up finishing mine on a sheet pan in the oven so I could broil it to crisp up the skin a bit, and also bc it was sort of stewing in my 12-inch skillet. I think in the future I'd just broil it right from the get-go, the internet is full of instructions on how to do that if you're curious to try that route. Thanks for sharing your recipe! Served with rice on lettuce cups to make it remind us even further of bulgogi :)
Very good. Followed recipe exactly. Served with Jasmine rice
This was delicious. I used it on cubed pork and the only alteration I did was reduce the cayenne by half. Once you try it, you'll keep eating it until you literally can't lift your fork anymore.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Chicken Bulgogi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 104
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