Are you looking for a simple and easy recipe for this weekend? This stir-fry couldn’t get any easier. The sauce is TWO ingredients. How easy is that? I have found two Korean sauces I am in love with.
Korean BBQ and Korean Go-Chu-Jang. Combine these two sauces together and you’ll have sauce your whole family will love! It’s a little spicy, sweet and packed full of flavor. You can get this at most grocery stores in the Asian aisle. Buy a few because I can pretty much guarantee you’ll love them. Plus, the Go-Chu-Jang is used in our Copycat Cup Bop Pork Bowl that is a fave as well!
Login to Deals to Meals to check out all of the grocery deals this week that will help make this meal super inexpensive. Chicken, bell peppers, and onions are all on sale for super cheap. This meal is easily less than $10–especially if you can find some stir-fry vegetables on clearance for around a dollar. Our local Smith’s often has these bags on sale. When they go on sale, I grab several and use some that night and freeze the extras for a later meal. Hope you enjoy this recipe as much as we did!
- 4 boneless skinless chicken breasts
- 1 cup flour
- 1 Tbs. Montreal Steak Seasoning
- 1 package stir fry vegetables fresh or frozen
- 1 stalk green onions sliced
- Bibigo Korean BBQ Sauce
- Bibigo Go Chu Jang Sauce
- Olive oil
- 4 cups jasmine rice cooked
- Cook the white rice in a rice cooker, until cooked through and tender. Cut the chicken into bite sized pieces. Place the flour and Montreal Steak Seasoning into a gallon ziploc bag and shake.
- Heat a skillet to medium-high heat and cover the bottom of the pan with olive oil or canola oil. Bring the oil to a hot temperature. Add the chicken pieces into the flour mixture and coat.
- Take one piece of chicken out of the bag at a time and shake off excess flour. Place the chicken into the hot oil and cook until the bottom is golden brown.
- Only cook enough chicken that they don’t overlap, and they can stay crispy. Remove the cooked chicken pieces and place on a plate to set aside.
- Continue to cook until all of the chicken is cooked through and crispy/golden.
- Once all the chicken is cooked, wipe out the skillet and place a little more oil into the bottom of the pan.
- Place the stir fry vegetables into the oil and saute until tender. If you aren’t using a packaged stir fry mix, just cut pieces of carrots, broccoli, bell peppers, etc. and place in the pan.
- Once the vegetables are tender, add the chicken back to the pan and pour the Go-Chu Jang sauce and Korean BBQ sauce over the mixture. Let simmer for a few minutes and then serve over cooked, white rice.