Korean Chicken with Rice, Roasted Onion and Peppers

Korean Chicken with Rice, Roasted 
Onion  and  Peppers

The recipe for the marinade in this recipe was given to many many years ago by a dear friend. She is Korean and gave me some delicious recipes and this was one of them. One of these days I will share her Pot Stickers and General Tao's recipe with you. I love Korean and Chinese food and I love making it myself even more. 

There is so much flavor packed in this marinade and with the peppers, onions and rice it all came together.  This is a great meal that can feed lots of people. The kids and husband loved it and tomorrow we will be having Fried Rice with the left over white rice. The key to fried rice is using day old cold rice. 


Large pack of boneless chicken thighs


1 cup of soy sauce
3 t. of minced garlic
1/2 cup of water
1/2 cup of sugar
2 teaspoon of dried green onion flakes
salt and pepper to taste


Trim the fat from the chicken (the picture below is before I trimmed the fat). In a pot or large bowl mix together the soy sauce, minced garlic, water, sugar, onion and salt and pepper. Marinate all day in the fridge. The longer the better. I cooked mine on my George Foreman Grill.  You could also bake these. I served with white rice, roasted peppers and onions that I had frozen. Delicious! I used some of the marinade in the onions and peppers when I cooked them with a little olive oil. 

Thanks for stopping by!


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