Korean Shredded Chicken Bowl

Oh, this sauce! This sauce. This sauce. I could eat this at least once a week, and it's even more versatile as it can be made with rotisserie chicken or ground turkey or chicken. It's sweet and salty with a bit of heat. And it's so simple to put together since it uses a lot of pantry ingredients. 

It's a favorite of my husband and I and I think you'll enjoy it as well. It's also great for leftovers for lunch the next day... or two!

Korean Shredded Chicken Bowl

3 garlic cloves, minced

1 rotisserie chicken, shredded or 3 chicken breasts, cooked and shredded

1/4 c. brown sugar

1/4 c. low sodium tamari or soy sauce

2 teaspoons olive oil, plus more to saute garlic with

1/4 teaspoon ground ginger

1/4 to 1/2 teaspoon crushed red pepper flakes (or more to taste)

4 green onions, chopped, green and white parts

Brown rice to serve (optional)

In a bowl (I use a large glass measuring cup and then I can put it in the dishwasher for less dishes), mix together the brown sugar, tamari, oilive oil, garlic and crushed red pepper. Set aside.

In a large saute pan, add about a tablespoon of olive oil and minced garlic. Saute over medium-high heat until fragrant. Add the shredded chicken and warm through. Then add the sauce and half of the chopped green onions. Heat until thickened a bit for a few minutes, then turn down the heat to low to simmer until you're ready to serve.

Serve over rice and sprinkle on green onions.
*I also love using 1 lb. of ground turkey instead of chicken.

Serves 4