Korean BBQ-ish Chicken Stir Fry w/ Seasoned Rice

So this may just come off as a love letter to Spiceology and it’s Korean BBQ Blend specifically, but hey! I think it deserves a proper shout out. It’s just that good.

Essentially I combined this spice rub with several other Asian flavor-inspired ingredients, including Chili Crunch from Momofuku, to make a super tasty marinade for the chicken AND used a bit extra to make a nicely seasoned and colorful rice. Guarantee delicious flavor or your money back.

Note: I am absolutely confident that this recipe would be just as good, maybe even better, if you were using chopped up pork or beef. The recipe doesn’t change no matter which protein you go with!

Ingredients:

For chicken stir fry:

• 4 boneless + skinless chicken breasts, sliced up into chunks

• 2 tablespoons lime juice

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon canola oil

• 1/4 cup brown sugar

• 1/4 cup Spiceology Korean BBQ Blend

• 1 clove garlic

• 1 teaspoon fish sauce

• 1 tablespoon chili crunch

• 1/2 red onion, diced

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

For rice:

• 1 and 1/2 cups rice

• 1 cup water

• 2 cups chicken stock

• 2 tablespoons Spiceology Korean BBQ Blend

1. Take chicken and place in a large bowl.

2. Add remaining ingredients to bowl and stir/mix all together until everything is well combined. Refrigerate covered for 2-6 hours (honestly, it’s fine to leave it in the fridge all day).

3. As it gets closer to cooking time, knock out the rice - bring rice, water, chicken stock and 2 tablespoons of the Korean BBQ Blend to a boil then reduce to low heat, cover, and continue to cook for 20 minutes.

4. When ready to cook, in a large pan or skillet over medium heat, pour in chicken and cook until cooked through but still tender and juicy - about 8 minutes.

5. Serve chicken alongside seasoned rice!