Chicken Bulgogi, AIP Style

You want the taste of Friday night takeout, and coconut aminos and maple sugar are asked to carry the weight soy sauce and sesame oil usually would. Until you have tasted the result yourself, that is a small leap of faith on a night when you are already tired. What it actually asks of you is 5 minutes of stirring a marinade together, then walking away while the fridge does the rest.

Your immune system runs on more zinc than most people realize, especially when it is doing the slow work of calming down instead of flaring up. A pound of chicken breast goes a real distance toward supplying it.

A whole bird went into that pound of chicken breast on the cutting board, worth cooking with real attention instead of half-watching a screen while it browns. Let the glaze catch, plate it next to the cauliflower rice, and eat it while it is still hot enough to steam.

Ingredients

• 1 pound chicken breasts, sliced thin
• 5 tablespoons coconut aminos
• 2 1/2 tablespoons maple sugar
• 6 garlic cloves, minced
• 1/2 small onion, chopped
• 2 tablespoons extra virgin olive oil
• Sea salt to taste

Every ingredient here is Core-safe. Coconut aminos and maple sugar stand in for the soy sauce and brown sugar of a traditional bulgogi, and olive oil takes the place of sesame oil. No omissions needed.

Method

• Combine the coconut aminos, maple sugar, garlic, onion, olive oil, and a little salt in a sealed container. Add the sliced chicken and turn it to coat. Marinate in the fridge for at least 30 minutes, or up to overnight for deeper flavor.
• Pour the chicken and all its marinade into a skillet over medium-high heat. Cook, stirring now and then, until the chicken is cooked through and the liquid has reduced and glazed the meat, about 15 minutes.
• Taste, adjust salt, and serve. Cauliflower rice and stir-fried vegetables round it out.

*Adapted from acleanplate.com*