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Mike's Spicy Korean Chicken Over Jasmine Rice
Mike's Spicy Korean Chicken Over Jasmine Rice

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Be wise when you do your food shopping. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home immediately and have something good. Your house should be stored with healthy foods and ingredients. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to mike's spicy korean chicken over jasmine rice recipe. You can have mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Mike's Spicy Korean Chicken Over Jasmine Rice:
  1. You need ● For The Proteins
  2. Use LG Fresh Chicken Breasts [fat trimmed & brined]
  3. Use Chicken Broth [as needed for steaming]
  4. Provide Sesame Oil [for frying]
  5. Take ● For The Chicken Brine
  6. You need Salt
  7. Take Sugar
  8. Take Pepper Corns
  9. Provide Powdered Ginger
  10. You need Granulated Garlic Powder
  11. Take Granulated Onion Powder
  12. Use Water & Ice [enough to cover chicken]
  13. Use ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
  14. Get LG White Onion
  15. Take LG Red Onion
  16. You need LG Green Bell Pepper
  17. Take LG Red Bell Pepper
  18. You need LG Yellow Bell Pepper
  19. Use LG Orange Bell Pepper
  20. Get LG Fresh Garlic Cloves [sliced]
  21. You need LG Jalapeños [sliced - deseeded]
  22. Use Baby Corn [optional]
  23. Get Water Chestnuts [[optional]
  24. Get ● For The Green Herbs [added last to pan - 1/2 cup each]
  25. Take Fresh Thai Basil [optional]
  26. Prepare Fresh Cilantro
  27. Use Fresh Parsley
  28. Take ● For The Seasoning
  29. Use Gochujang Korean Hot Pepper Paste [or more]
  30. Get Fresh Minced Ginger
  31. You need Red Pepper Flakes
  32. Use Rice Wine Vinegar
  33. Take Soy Sauce
  34. Take ● For The Garnishes [as needed]
  35. Provide Chives [for garnish]
  36. Get Sesame Seeds [got garnish]
  37. Take ● For The Sides
  38. Take White Jasmine Rice [as per manufacturers directions]
Instructions to make Mike's Spicy Korean Chicken Over Jasmine Rice:
  1. Rinse and trim your chicken breasts of any fat.
  2. Split your breasts in half and brine for 3 hours in ice cold water in fridge. Ideal temp is 38°.
  3. Cut brined chicken breasts into 1" cubes and place in heated pan. Fry for 10 minutes covered [you'll want your chicken moist] with chicken broth as needed. Or, until no pink juices flow once pierced.
  4. Add your Gochujang paste, ginger vinager, red pepper flakes and soy to pan. Add broth if needed. Mix well and fry for another 3 minutes covered. Gochujang is Koreas favorite pepper paste.
  5. Fully cooked and seasoned chicken pictured. Cover with wrap until needed to keep chicken moist.
  6. Your fresh vegetables needed pictured.
  7. Julienne and/or slice your vegetables. I'll usually pre-slice my vegetables and bag them for times sake.
  8. Fry all of your hard vegetables [reserve your leafy herbs] until just slightly limp. You'll want some crisp to them. Then add your leafy herbs and heat at the finish for 1 minute.
  9. Plate rice, then vegetables and chicken on top for service. Garnish with chives, cilantro and/or sesame seeds. Serve with soy sauce. Enjoy!

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